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.