Beeps

Beeps from Diana Tran on Vimeo.

On the corner of Woodley Avenue and Sherman Way, a bright pink covered building still stands as it had some 50 years ago. Beeps, which was built in 1957, has been offering the San Fernando Valley hamburgers, hot dogs, sundaes and much more to regulars whose continued support has kept the establishment flourishing.

The most popular items have been consistent throughout the years.

‘The most popular item is the steak sandwhich,” said Josephine Rowley, current owner of Beeps. “Steak, pastrami, chicken, in that order.”

Customers come here relying on old favorites and reminisce of childhood outings to Beeps with their families.

“We get [about] 90 percent regulars,” said Rowley. “Three times a week, like clockwork.”

Regulars like Michael Jovanosa has been coming to Beeps for the last 22 years.

“I’ve always enjoyed coming here, people are always good and the food is great,” said Jovanosa. “I like it; it’s a good hole in the wall.”

The décor is unmistakably 50s, which, up until a few months ago, were original relics of a time where the valley was drastically different from today. Rowley has owned Beeps for the last 20 years, and seeing the changing community she felt the restaurant needed an update.

“About nine months ago we switched everything,” Rowley said. “We had the original photographs up there and they were really old, they looked tacky and faded so we kind of revamped it a little bit.”

The building has not changed much aside from the addition of new photographs and 50s paraphernalia that adorns the walls. However, in 1971 the back of the building was bombed and had to be remodeled.

“There was a liquor store next door and it was trying to get out of escrow,” said Rowley. “So they bombed it.”

Each customer has their own favorites, like William Bilchik, who has been coming back to Beeps for the last 15 years to satiate his cravings for fish fry.

“Fish and chips and fries [are favorites],” Bilchik said. “The nights here are nice and quiet. It’s cool.”

This long established restaurant continues to feed patrons with hearty helpings that keeps customers coming back for more. While the economy struggles, people still have to eat and Beeps is the place to go for great comfort food.

Cheap Sushi Series -- Kabuki

Another great sushi place is Kabuki, which was recently voted best Happy Hour for 2008 by Pasadena Weekly (there are several locations with one right here in the Valley.) The sushi menu for happy hour has great prices along with quality fish. From 4 p.m. to 6 p.m. Kabuki serves up a variety of treats for under $5.

Their happy hour appetizers range from broiled mussels to salmon rollers, gyoza dumplings (pot-stickers) and “fire cracker” (two scoops of spicy tuna served alongside crunchy chips) costs $3.95 for the simpler items to $4.95 for the fire cracker, calamari rings, and sesame chicken.

Fire Cracker

The fire cracker had a spicy kick that creeps up on unsuspecting taste buds and the chips that are served with them have a nice crunch to contrast the soft tuna.

The gyoza’s were fried perfectly, sitting on a light sauce with a beautiful bunch of fresh greens to garnish.

Gyoza (Potstickers)

Kabuki’s salmon sushi is fresh and much bigger than at Sushi Mac’s which resembles closer to real Japanese food, meaning smaller portions compared to Kabuki’s imitation of Western style super-sized meals. The spicy tuna roll was great for the price, also bigger then rolls found at Sushi Mac.

Salmon Sushi

A happy hour menu wouldn’t be complete without drinks since they are the main course for most happy hour attendees. Their specialty drinks are very fruity and disguises the alcohol well, for those who do not particularly enjoy the taste. The “Red Cheeni” is a must have, with Japanese vodka, Lychee liqueur, and pomegranate juice, it’s absolutely divine.

Red Cheeni

Cheap Sushi Series -- Sushi Mac

Want to satisfy that sushi craving without paying more than $20 dollars? At Sushi Mac the prices are $2.75 per plate, all day, everyday. The menu is limited to two types of roll fillings, spicy tuna or crab meat, which may seem dismal but the spicy tuna is so good it makes up for the lack of variety.

The menu is organized into the number of pieces per dish, but the prices are the same throughout. The only appetizer served are hot soy beans but are perfect for munching on while watching the sushi chefs fill orders.

Two piece sushi plates include your choice of salmon, tuna, albacore, freshwater eel, octopus, and egg, among other things. The bed of rice is gently molded so the rice is not a clumped up mess and overly worked. It’s best to get there at 11 a.m. or about 3 p.m. which is when they make fresh batches of rice.

Albacore Sushi

The warm, lightly vinegary rice tastes amazing with the fresh slice of salmon on top. The eel sushi is equally amazing with the crispy skin against the soft cooked meat all lightly drizzled with eel sauce.

Eel Sushi

Sushi Mac also makes 4 piece plates that are usually four pieces of a roll with different toppings. One plate they offer is a spicy tuna roll with crunchy shrimp tempura pieces on top with their own spicy mayo (mayonnaise and hot sauce like Sirracha.)

Spicy Tuna with Shrimp Tempura

The 6 piece plates are rolls with the seaweed on the outside; while 8 piece plates are rolls with the seaweed on the inside. They also offer a variety of four piece plates, the best among them the spicy tuna with salmon on top, deep fried. The tuna is almost all the way cooked, but the crunch the tempura batter gives the rice gives a different kind of texture that is found from traditional sushi. Adding the cooked salmon on top with a drizzling of eel sauce is an added bonus.

The only cons about Sushi Mac are parking and seating. The plaza has a valet but the parking is still very tight because of the Starbucks and postal office store that all share the same lot. The seating inside can also be just as bad, especially on weekends or at night.

Georgio's Pizza and Pasta

Georgio’s Pizza and Pasta in Studio City, California has proven to be the place to go when you’re in the mood for homemade Italian food.

Georgio’s has been family owned for the last thirty years by a Lebanese family. Liza Makhlouf says her father, who originally started the business, may have chosen Italian food because he was in the army years ago and lived in Italy where he most likely was influenced by their culture and cuisine.

Makhlouf says their recipes have remained the same since they took over ownership but they have added things to their menu. She added that pasta seems to be popular because “it’s comfort food.”

“Thin crust seems to be popular now, with the health concerns,” said Makhlouf. “But we’re known for our deep dish pizza.”

With the holidays around the corner, Makhlouf says the restaurant gets busier because “everyone is out doing their shopping” and there is plenty of shopping that can be done with stores up and down Ventura Blvd. The small family owned restaurant also caters to the studios such as CBS.

The restaurant is warm, cozy and dimly lit with splashes of light highlighting visibly ancient photographs of movie stars and advertisements from its original décor some 30 years ago.

Regulars find themselves drawn to the good food and happy vibes.

“Yeah, I’m definitely a regular,” said Benjamin Munoz, 18. “I come here at least two times a week and I’m never disappointed and everyone is always in a good mood.”

Muriel Campbello, originally from New York, now resides in Studio City where she has been going to Georgio’s for the last five years.

“It’s a local New York style restaurant and the people who own it are particularly very nice,” Campbello said.

Campbello, whose favorite dish is the Veal Marsala says that the owners helped her order food for a child she was babysitting.

“The restaurant is child friendly and they always have toys and/or crayons for the kids,” said Campbello.

Georgio’s 30 year recipes have remained intact, serving up favorites like pizza, minestrone soup, sandwiches and appetizers like calamari and garlic cheese bread. Pasta dominates the menu with a succulent variety of classic Italian dishes like chicken cacciatore, linguini and baby clams, and spaghetti with garlic and extra virgin olive oil.

After 30 years of maintaining the pristine condition of the establishment and its menu, it’s easy to see the charm and uniqueness of Georgio’s, separating it from the many Italian restaurants in the valley with its history mounted on the walls and cooking in the kitchen.

Meal Replacement Bars

For some foodies, mealtime is an opportunity to divulge taste buds and satisfy epicurean delights. Supermarkets used to offer the makings of a meal, vegetables, meats, breads and a variety of ingredients. Now they also sell whole meals packed into a convenient candy bar.

A growing trend in mass productions of meal replacement bars (high packed protein bars intended to replace full meals) has surged onto counters of supermarkets, drug stores and of course, the local nutrition stores like GNC and Max Muscle. Although the new trend matches well with the on-the-go lifestyles of those who are too busy to eat, not many have fallen for this lose weight quick scheme.

“I do not use supplemental bars for many reasons,” 46-year-old Danny Goodwin said. “One is the cost, second is the ingredients. Really all they provide is protein and carbohydrates which is necessary for training.”

Although high in protein, these bars have not yet been reviewed by the Food and Drug Administration and its contents can be uncertain.

“I don't think that these bars should replace meals because though they have protein and may or may not make you full,” said Stella Ortiz, a registered nurse. “They do not have all the nutrients that a meal offers.”

When consumers do use meal replacements they often times find that they use it in-between meals instead of replacing them altogether.

“I use it in-between meals as a snack or before a workout,” said 22-year-old Spencer Hamilton.
Additionally consumers who use them in-between meals find it is a better snack then traditional junk foods like chips, French fries, and other greasy, unhealthy treats.

“They’re better to eat than normal snacks while you wait for your next meal,” said Franca Livelli, 28.

And still, there are others who prefer to stay the natural route.

“I’d rather keep it simple and natural then to use any enhancements or anything like that,” 20-year-old Andrew Rosales said.

Ortiz believes alternative healthy snacks are better than snacking on meal replacement bars.

“One can eat them in between meals,” added Ortiz. “But I feel that fruit, crackers, something of that nature which is natural is better for you than these bars in which the ingredients can be questionable.”

The key factor in eating appropriately is proportioning to fit your needs. Many people eat to satisfy the hunger pangs, while others eat to the brink of “stuffed.” In American culture, bigger is better, getting super-sized for only 10 cents more. This is in stark contrast to the rest of the world, where proportions are better suited to lead a healthy lifestyle.

Meal replacement bars are usually not sufficient for many people to feel “full.”

“Personally, I tell people not to [use it as replacements] because a lot of bars aren’t basic meals,” Spencer said. “A protein shake can replace a meal, but only when you’re used to smaller portions.”

Replacing regular food with what looks and tastes like a candy bar can not be better than eating healthy, natural foods that tickles the taste buds while providing the needed nutrients.

“If you eat appropriately and you eat timely, you don't need supplemental bars,” Goodwin said.
While many are smart enough to know that meal replacement bars are not the answer to a healthy diet, these products still have quite the selling power. Whether or not people choose to eat candy bars or real meals, the scope has broadened regarding the choices of consuming nutrients and continues to develop using basic ingredients that shape itself around the ever changing society.

Day Of the Dead

I could not think of a better combination of culture and food than this Mexican celebration known as Dia de los Muertos celebrated on November 1st . This ritual is celebrated in Mexico but also in parts of the United States, especially in the valley.

People construct in their homes and in cemeteries this festival in which we believe departed souls return to earth.

People dance in honor of their deceased relatives sometimes using wooden masks called calacas and cover their kitchen tables with flowers, fruits, vegetables, candles, incense, statues of saints and photos of the deceased.

The aromas are used to be consumed by the spirits like a scent that cannot be seen. And, naturally you want to provide them with the best and include their favorite dishes.
Some of the various foods and beverages at this event include:
*pan de muerto (bread of the dead)
*tamales
*mole verde or mole poblano (sauces)
*posole (stews)
*chicken in pipian sauce, chalupa, blue corn enchiladas (main dishes)
*horchata, agua de tamarindo, agua de jamaica (beverages)

This is a celebration for all!

Halloween fun

Chocolate, lollipops, and many more deliciously tempting treats can dangerously lead you to the line between enjoying and gorging this Halloween. Yahoo's Lisa "Hungry Girl" Lillian blogs this month a list of candy you won't feel guilty about eating in addition to 5 tips to survive the night and the aftermath.

Looking for a more sophisticated Halloween? Head to Candlelight Restaurant and Bar in Simi Valley for their Halloween event where the grand prize for best costume is $5,000 cash.

Try to get a seat outside in the main garden, which is furnished with clusters of comfortable sofa's and lounge chairs. Don't worry about getting too cold; the restaurant strategically places fire burning clay pots around to keep guests warm.

Dinner will be served all night and their drinks are amazing; try "Seduce" or "Arouse," both are delicious and served icy cold. Alongside their jumbo calamari with extra skinny fries served in a large martini glass, your night can't go wrong.

Tainted Candy

Every Halloween we hear about tainted candy and children getting ill from it. I encourage everyone especially parents to check out all candy given and bought before eating it.

If you have candy left over after Halloween and don't know what to do with it or get sick of eating it alone, then try these delicious Leftover Halloween Candy Recipes.

Pumpkin Seed Popcorn Balls

A new inventive way to use pumpkin seeds with a spicy kick. (Courtesy Food Network)

Ingredients

* 3 (3.5-ounce) bags natural microwave popcorn
* 2 cups pepitas (hulled pumpkin seeds)
* 1 cup heavy cream
* 1 cup sugar
* 1/2 cup light corn syrup
* 2 tablespoons unsalted butter, cut into pieces, plus more for forming
* 1/4 teaspoon fine salt
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon cayenne pepper

Directions

Pop the popcorn according to package instructions. While hot, carefully open package and dump into a large bowl.

Toast the pumpkin seeds in a large skillet over medium-high heat, until browned and popping, tossing and stirring occasionally, about 4 minutes. (Do this in batches, if needed.) Add to the popcorn.

Make caramel: Warm the cream over low heat and keep warm while you cook the sugar. Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes.

Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more. Immediately remove from the heat and stir in the cinnamon and cayenne. Cool for about a minute. Pour caramel over the popcorn and stir to evenly coat.

When the popcorn is cool enough to handle, coat your hands with some butter and shape into 4-inch balls. Wrap in waxed paper and tie with a string, if desired. Serve or store covered at room temperature for up to a week.

Korean BBQ

The new Korean B.B.Q. restaurant, Maroo, that opened next to Pinkberry is one of many chains in Southern California. It is more of an upscale place with prices to match. Their lunch specials are costlier because the meats they use and Korean food is probably the most expensive of all Asian cuisine. Entrees are accompanied with small side dishes of pickled vegetables.



They offer box special lunches that include a few pieces of tempura, four pieces of California rolls, salad and your choice of meat. I had to try the marinated beef ribs since ever Korean restaurant prepares the marinade differently and also use different choices of cuts.



Athough the cut of the beef was the kind I prefer, sliced with small pieces of bone attached, the marinade was not as sweet and there was more fat than I would have liked. The salad was drowning in sauce and was too tangy; the rolls looked like they had been sitting out – the avocado was already turning slightly brown in color.

For the price, $15, it was not worth it. At California Bowl a couple blocks over, you can essentially get the same meal and get a little bit more, but for $6 less than at Maroo’s. It has more of a Japanese flair to it with the teriyaki sauce, but if you really want good Korean B.B.Q. go to Pine Tree at Reseda and Roscoe. Pine Tree’s beef rib lunch special offers more beef for a lesser price at around $10.

Pumpkin Perks

Trying to find the perfect pumpkin can be so much fun but the best part is carving it out and don't forget to save the seeds!

Sushi at a low price!

Sushi has become very popular and this could be for several reasons. For instance going out for sushi incorporates culture, fun and a lot of rolls. The sake isn't too bad either:)
Want to find the closest sushi hot spot in the CSUN area?

Cadbury chocolate recall

One of my favorite sweet treats are chocolates, and with Halloween right around the corner, everyone should be aware of safe treats. The recent milk scares that started in China have now spread globally and has spilled over into chocolate.



Melamine, a chemical found in plastics, have been found in baby milk formulas. It is blamed for poisoning more than 52,000 Chinese children and killing four. It was added to fool quality inspection checks after being put in to watered down raw milk used to make powdered baby formula.

The scare extended into the world of chocolate shortly after, prompting Cadbury to recall their products that are made in China. This Halloween season, be up to date on recalls and check those candy bags before the kids get at them. Websites such as GlutenFreeda.com offer a compilation of candy that are safe to eat.

If you're looking for amazing chocolate try Madame Chocolat in Beverly Hills.

A hot steaming bowl of Pho

The traditional Vietnamese dish, Pho, is the most well known of all Vietnamese foods. This dish is a perfect compliment to a dark rainy day.


The delicious broth of beef soup infused with star anise and paired with herbs is a flavorful hearty combination. Thin rice noodles and beef slices create a great contextual contrast. The soft noodles and slight crunch of bean sprouts with tender pieces of beef infuse a wonderful combination of textures.

Pho has been made for centuries, a great dish for the rainy jungles of Vietnam. The Vietnamese made this dish as one of many variations of ways to prepare noodles. It is believed that when the French colonized the country, servants were pressed to make something that suited the French palette. The birth of Pho is said to be from the French beef stew dish, pot-au-feu.

Others believe it lays with Chinese influence, since China ruled Vietnam and greatly influenced not only cooking, but other aspects of life as well. Vietnam's traditional dress is strikingly similar to that of the Chinese traditional silk dress. It is also said that China is the influence of the use of rice noodles.

There are regional differences in Pho and the way people eat it. The three specific regions are Northern (Hanoi), Central (Hue), and Southern (Ho Chi Min City/Saigon). The differences are mostly seasonings and the addition of vegetables or sauces. One region may be bolder in spices and flavor while others may prefer a sweeter side.

It is not a simple dish to make, so it's much easier to go out for Pho. My mom occasionally makes it herself, but you will find that most American-Vietnamese families just go out for it now. A great place in the Valley is Pho #1. It's on Reseda Boulevard and Sherman Way, a few miles from CSUN. Another great thing about it is that it is cheap, about $5 for a big bowl of noodles, soup, and beef, and is really filling.

Soaring Food Prices

With our economy in a crisis it's no wonder that the price of food is putting a strain on people these days. People are going to the grocery store and trying to eat at home more now than ever in efforts to save money and conserve.

Nonetheless, the price of groceries are soaring too and people are trying to cope with it the best they can. Leona Campbell, Albertsons employee in Van Nuys, California for nine years says she has seen more people use more coupons this year than ever before. I find myself cutting out coupons and looking through the "junk" mail carefully for deals when I used to just throw it away before.

According to the Associated Press, The U.S. Federal Reserve says the American Economy remains "weak" as rising costs for energy and food hit consumers hard and force some companies to push their own prices higher.

Chile Rellenos: A "Stuffed Pepper"

Mexican gastronomical delights have titillated the taste buds of food lovers all over the world. Mexican cuisine has a wide variety of influences owing to the colonization in the earlier period. One of the earliest influences on the Mexican food was the culinary influence of the Mayan Indians who were traditionally nomadic hunters and gatherers.

Chile Rellenos is a dish that has been around in my family for years and the secret recipe has been passed down from mother to daughter for decades. Chile rellenos are my favorite and though I can't reveal to you the secret recipe, I can tell you that the same stuffing used for our rellenos is the same recipe used for the stuffing for our turkey on Thanksgiving.

The main pleasure of food is eating it but another angle that is just as fun is knowing its roots.

The chile relleno literally means "stuffed pepper" and its a dish of Mexican cuisine that originated in the city of Puebla, consisting of a roasted fresh poblano pepper (the poblano pepper is named after the city of Puebla) stuffed with cheese and/or seasoned meat made up of diced pork, raisins, nuts, covered in an egg batter and fried.

There still exists diversity in the Mexican cuisine according to the regional differences in Mexico. The food varies by region according to climate, geography and ethnic differences among the inhabitants. For example, northern Mexico is famous for its beef production and meat dishes, whereas southeastern Mexico is known for its spicy vegetable and chicken-based meals.

The Beginning of A Taste of L.A.

I am so excited about this blog because when you're hungry and don't know where to go to eat, A Taste of L.A. is where you need to be. This blog is designed for people like you and me who want more for their money and good quality food. We will guide you to the most affordable markets and grocery stores in your area and the best restaurants where you can eat delicious food without burning a hole in your wallet.

A Taste of L.A. will not only guide you in the right direction but will inform you on the history and the culture behind the food that you and I love. Food is a beautiful part of one's culture and life and the best part about it is that it gathers people together.

About this Blog.

This blog was created for Cal. State Northridge's New Media course and will explore the melting pot that is Los Angeles using photographs, audio, video, and podcasts. Various cuisines that can be found in the greater Los Angeles area will be examined and discussed while keeping in mind affordability for the working student.

In a diverse community made up of many different cultures, a plethora of tasty food await to paint the palette with varying flavors and spices. Authentic cuisine brought to L.A. through family run businesses can be found anywhere you look.

We will examine different cultures, focusing on reviewing eateries in the San Fernando Valley in addition to discussing latest news coverage related to food.