The Surfas Los Angeles Site

We are down to the last final stages of completing the new site, thanks for holding tight while we finish!

Good news though, the schedule of events page has been completed through November! For our visiting Chef Classes, all you do is click on the event name and you will be brought to the Chef's Website. Pretty neat! We are in the process of getting all the recipes from past demos and events up. We are testing a couple ways of adding them, so, if you see some stuff disappear and reappear, don't worry, it's just us. And everything will eventually return!

So, for now, head on over and check out the new calendar. Let us know what you think! The new web address is: http://www.surfaslosangeles.com/

Events for the week of October 5, 2009: Demos and Visiting Chef's Classes

Wednesday, October 7:

• Baking 101 Series: Pies and Tarts with Gourmandise Desserts (Visiting Chef Class). 11am to 2pm in the Surfas Test Kitchen. $55 per person. To register, please email classes@gourmandisedesserts.com or call 310.382.4692.http://gourmandisedesserts.com/class.php?id=34 Students will receive 10% off their in-store purchase the day of class!
  
  
  
  Learn the secrets of an easy, flaky pie crust, buttery tart crust and irresistible fillings. Our chefs will visit the Santa Monica Farmer’s Market that morning and pick the finest, sweetest fruits for some most delicious desserts!
  
  
  
  Perfectly Flaky Pie Crust
  
  Buttery Tart Crust
  
  Apple Caramel Walnut Tart
  
  
  
  Spiced Pumpkin Pie
  
  Pear Frangipane Tart
  
  
  
  The Baking 101 Series is designed to teach basic techniques of baking and expand on them using market-fresh produce and the finest ingredients available. Take as many or as few of classes in the series as you wish.
  
  
  

Thursday, October 8:

• A Pot Full O’ Stories, ages 3-5 with parent or caregiver (Visiting Chef Class). 11am to 12pm in the Surfas Test Kitchen. Course fee: series of 3 $90, Single Classes Available. Call 310.295.4208 to register or online at http://www.piccolochef.com/.
  
  
  

  
  
  Piccolo Chef, winner of Los Angeles Magazine's "Best Of " award for Best Kids' Cooking Classes in Los Angeles, is bringing one of its most popular classes to Surfas! Curl up with a good book and some good eats! In this class we'll discover a new picture book like "Cloudy with a Chance of Meatballs" or "Blueberries for Sal" and make a delicious and healthful recipe from the book! Each child will receive a cookbook with the class recipes as well as a Piccolo Chef Certificate of Completion at the end of the series.
  
  
  

Friday, October 9:

• 
  
  Bread Baking 101 with Gourmandise Desserts (Visiting Chef Class). 3pm to 6pm in the Surfas Test Kitchen. $55 per person. To register, please email classes@gourmandisedesserts.com or call 310.382.4692. http://gourmandisedesserts.com/class.php?id=12 Students will receive 10% off their in-store purchase the day of class!
  
  This class will teach you the basics of two very different doughs: a Yeast Dough and Quickbread Batter.
  

  
  

  Yeast breads are simple once you learn how to make a quick starter! We will make:
  Quick Yeast Bread Base, Apple Pecan Sticky Buns, Cinnamon Rolls
  

  
  

  The second half of the class will focus on Quickbreads and Tea Loaves as we make Apricot Zucchini Bread, Blueberry Muffins and Cranberry Orange Tea Cakes.
  
  
  

Saturday, October10:

• La Cucina Italiana, ages 6-9 (Visiting Chef Class). 9am to 10:30am in the Surfas Test Kitchen. Workshop Fee: $49. Call 310.295.4208 to register or online at http://www.piccolochef.com/.
  
  Piccolo Chef, winner of Los Angeles Magazine's "Best Of " award for Best Kids' Cooking Classes in Los Angeles, is bringing its popular classes to Surfas! From the tip of the boot to the peaks of the Alps, come enjoy the tastes of the Italian kitchen! In this class we will work together as a team to discover new ingredients and flavors from all over Italy and the Mediterranean regions, as well as create fresh and healthy meals to feed our minds and bodies. With recipes like Pumpkin Gnocchi with a Sage and Pecorino Butter Sauce and Gelato alla Fragola (Strawberry Gelato), you'll be eating your way through the Italian kitchen and culture!
  
• SerendipiTea Tea Tasting: 12pm - 4pm at the Front of the Store. FREE! Tea cleanses the body and restores our sense of well-being and balance. Come meet with Philip Alvidrez & lovely Rosemeri of SerendipiTea for an afternoon of Tea Tasting & Talks at the front of the store. Sample some our favorite brews, and learn the correct way to steep a perfect cup!
  
  
• Street Foods Demo: 12pm - 1pm in the Surfas Test Kitchen. FREE! Learn the secrets to creating fiery Korean BBQ tacos, fresh Vietnamese spring rolls, and fragrant lemongrass chicken Banh Mi sandwiches. It’s so easy you can do it at home, in a truck, or on the street.
  
  Minnie is a Private Chef, Food Writer, and Cooking Teacher who resides in the Santa Monica Canyon. She has cooked in professional kitchens, high profile private homes, and for large scale catering events. She is the author of a popular food blog called, www.MinnieEatWorld.Com. Her work has been published in The Boston Globe, Where to Eat Magazine, The Somerville News, Boston’s Weekly Dig, and Swindle Magazine.
  
  Samples and recipes will be available!
  
  
• Fall Pies and Tarts with Gourmandise Desserts (Visiting Chef Class). 3pm to 6pm in the Surfas Test Kitchen. $55 per person. To register, please email classes@gourmandisedesserts.com or call 310.382.4692. http://gourmandisedesserts.com/class.php?id=13 Students will receive 10% off their in-store purchase the day of class!
  
  Learn the secrets of an easy, flaky pie crust, buttery tart crust and irresistible fillings. Our chefs will visit the Santa Monica Farmer’s Market that morning and pick the finest, sweetest fruits for some most delicious desserts!
  
  Perfect Pie Crust
  Buttery Tart Crust
  Apple and Caramelized Walnut Pie
  Peach and Blackberry Pie
  Chocolate and Salted Caramel Tart
  Poached Pear Tart
  

Upcoming Weekend Events for October 2nd, 3rd and 4th!

Friday, October 2nd:

• Paella on the Patio, 12:30pm to 2pm. Welcome Fall with a hearty serving of Paella on the Cafe Surfas Patio, for FREE. Chef Lavendar will be dishing it out and spicing things up- stop by!

Saturday, October 3rd:  

• La Cucina Italian (ages 6-9) (Visiting Chef Class). 3pm - 4:30pm in the Surfas Test Kitchen. $49 per class. Call 310.295.4208 to register or online at http://www.piccolochef.com/ 
  
  
  
  From the tip of the boot to the peaks of the Alps, come enjoy the tastes of the Italian kitchen! In this class we will work together as a team to discover new ingredients and flavors from all over Italy and the Mediterranean regions, as well as create fresh and healthy meals to feed our minds and bodies. With recipes like Gelato al Cioccolato (Chocolate Gelato) on Handmade Gelato Cones and Ravioli di Piselli (Sweet Pea Ravioli), you’ll be eating your way through the Italian kitchen and culture!
  
  
  

Sunday, October 4th

• Wedding Cake Workshop with Gourmandise Desserts (Visiting Chef Class). 12pm - 4pm in the Surfas Test Kitchen. $125 per person. To register, please email classes@gourmandisedesserts.com or call 310.382.4692. http://gourmandisedesserts.com/class.php?id=11  Students will receive 10% off their in-store purchase the day of class!
  This intensely delicious 4-hour workshop is designed to teach the intermediate and pro baker how to turn simple decorated cakes into masterpieces!
  
  
  We will go over how to sculpts cakes, stack multiple layers and use dowels for support. Smoothing Buttercreams and fondant work will turn our cakes into yummy works of art.
  
  
  Our next feats of decadent architecture will feature the sweet science of creating topsy-turvy effects. We will teach you which materials to use for base supports and how to create stunning visual effects on your cakes. We will be using fresh cakes and real fillings- not just buttercreams here!
  
  
  Students are welcome and encouraged to take photos and publish them. Class is limited to 10 students and each person will take home the 2-tiered cake they've created.
  

Future Event Listings for Surfas

Want to know what's going on beyond this week? You can view future events on our events page on facebook! Visit by clicking here.Until our new site is up and running, we'll try to get as many of our events up on the event's page so you can plan in advance. Thanks for stopping by!

Best,
Surfas Events Team

Surfas Products now sold online at the Culinary District!

Fans of Surfas might have noticed this week that Surfas Online is no longer online. DON'T PANIC! Surfas in Culver City is still on the corner of Washington and National, we're not going anywhere.

If you were a virtual fan of Surfas, all of the Surfas products (and more!!!) are now being sold through CulinaryDistrict.com. We hope all of you love the site as much as we do.

The Surfas store is also getting a new website! Now you will be able to find store events, chef class schedules, recipes and more at SurfasLosAngeles.com. The site is still under construction, but will be up soon. For now, look here for upcoming class schedules, and be our Friend on Facebook!

Best,
The Surfas Events Team

Sake Tasting Notes

Many thanks to Yoshi Murakami for making our first Sake tasting an informative and memorable one! Below are the notes from the tasting.

---

Shinrai “Thunder Boy”(Tokubetsu-Junmai)
This Junmai is clean, crisp, and beginner friendly with delicate dryness and smoothly dissolving finish. When warmed, this sake presents itself with a curious alter ego of intensely focused personality with a pleasant dried fruit-driven maturity. Enjoy chilled, room temperature, or gently warmed.

Fukuju(Junmai)
This sake is a real treat, for it is a good lesson in contradiction. The lesson is... that it is complex in its simplicity; it is sweet yet dry, it's chewy but soft, and it seems a bit dull even though it is vast in flavor. The nose shows marshmallowy fruit, and yet the granular fragrance of the rice adds a welcome nuance. This sake is round and easy to drink for the novice, and yet interesting enough for even the seasoned sake lover.

Kobe No Kaze
This sake is very round and smooth on the palate. It is very approachable, yet it has some unique flavors like sweet nougat and green tea with a pleasant nuance and mouth feel of honey-cured bacon fat. All of these facets come together seamlessly and create what can only be described as umami. Enjoy as a cocktail, but be astounded when this sake is paired with a hearty, white sauce Italian dish.

Classification of sake:

Ingredients: Rice, Water, Koji mold, Yeast, Rice, Water, Koji mold, Yeast, & Distilled Alcohol.

Seimai buai (Polishing Rate) ＝% of the rice which remains after grinding.

Father's Day Weekend Kickoff: Beer and Sausage Tasting Class

The Best of the Wurst

We kicked off Father's Day weekend in the best way we could think of: Beer and Sausages! Aly was back to lead an informative and tasty class on some perfect beer and sausage pairings. Below are her notes!

1. Julius Echter Hefe Weiss (4.9% ABV)
Rabbit, Pork and Ginger Sausage (D'Artagnan)

a. This foggy pale yellow brew has a powerful aroma of banana and clove, typical of the German Hefeweizen yeast used. These pale, moist sausages, which contain no artificial ingredients, preservatives or colorings, at first bite give off a subtle, light flavor that works in tandem with the barley and wheat malt, bringing out the sweet caramelized notes of the grilled sausage. But, wait a moment and ginger and a hint of garlic descend on the palate, giving the sausage an Asian flair the complements the peppery notes of this Hefeweizen.

b. Suggested Condiments: House Roasted Veggies (with scallions or roasted sesame seeds

2.Prohibition Ale (6.10% ABV)
Mergeuz Sausage (Fabrique Delices)

a. Bittering hops play a large role in this American Red/Amber Ale, which isn't typical of all beers this style. The ale goes through several layers of alternating biscuity, toffee malt tones and piney hops, illustrating the amazing complexity of this beer. The medium carbonation and crisp hops simultaneously refresh the palette from the heat of the spicy Mediterranean beef and lamb sausage. Citrusy and sour esters beckon the diner for another round of this pairing

b. Suggested Condiments: Harissa

3.Gouden Carolus Cuvee van der Keizer (10% ABV)
Chicken Apple Sausage (House Made)

a. Deep raisin and brown sugar from this Belgian Strong Ale brings out the caramelized flavors of the grilled chicken and apple sausage. One wouldn't notice that behind the green apple and sweetbread aroma, this full-bodied ale weighs in at a whopping 10% ABV. The dry, crisp finish of the brew invites one to revisit the chicken apple sausage for another succulent bite.

b. Suggested Condiments: Grilled Onions, Sweet Maui Mustard ((or other sweet mustard))

4. Dragoons Dry Irish Stout (5% ABV)
Venison and Cherry Sausage (D'Artagnan)

a. An exemplary Irish Stout with generous hops and a strong roasted character. The tastes of dark bitter chocolate and coffee swirl together in a medium-bodied, almost creamy, brew and marry well with the sweet tart cherries in the sausage. Venison's lean nature isn't overpowered by the low carbonation, which gives way to the slight dryness on the finish.

b. Suggested Condiments: House Made Pickles

Recipes from Events

Did you know that every recipe given out at one of our Surfas events is available on the website?

You can find them all here on the recipe page: http://www.surfasonline.com/recipes/index.cfm

Are we missing one? Let us know! You can always reach us at info at surfasonline.com

Aly's Intro: Cinco de Mayo Beer and Cheese Tasting Notes

This is grain, which any fool can eat, but for which
the Lord has intended a more divine form of consumption.
Let us give praise to our maker and glory to His bounty
be learning about beer.
--Friar Tuck

There is a reason why monks are known to brew beer and make cheese. Perhaps it is because beer and cheese make people happy, and the production of these products serves the community around them, or perhaps the process of manipulating basic ingredients into something beautiful is a near-holy experience in itself. Whatever the reason is, there is no denying that the pairing of a bubbly brew with a delicious cheese is a divine one.

Naturally, when asked to conduct the first beer event of the year for Surfas, I relished the opportunity. What better way to kick off our Beer Series at Surfas than by paying homage to this time-old traditional pairing? I picked five beers and cheeses that I thought would illustrate the range and flexibility in which these two things could be paired and enjoyed.

1. Old Speckled Hen (5.2% ABV) -- Greene King Brewery; Bury St. Edmunds, UK
Beecher's Flagship Cheddar (Beechers Creamery; Seattle Washington) melted on French Baguette crostinis, topped with Jamon Serrano
--This English Pale Ale and Cheddar share a common terroir ((UK)). The sharpness of cheddar picks up the maltiness and caramel notes of the English Pale Ale, as well highlight the apricot and nutty flavor.

2. Blue Star Wheat (4.5% ABV) – North Coast Brewing Co.; Ft. Bragg, CA
Acapella Goat Chevre (Andante Creamery; Sonoma, CA)
-- The citrusy notes of the Belgian Witbier complement the slight tartness of the chevre, while the banana and fruity notes pick up the sweetness. Carbonation refreshes and cleans the palate from the creaminess, as if to invite taste buds for another tasting.

3. West Coast IPA (7% ABV) – Green Flash Brewing Co; Vista, CA
Grayson (Meadow Creek, VA)
--The bold flavor of this stinky cheese stands up to the 95 IBU (bittering level) of the hops in this India Pale Ale. The fresh grassy elements of the hops pair well with the creamy, intensely perfumed cheese.

4. Gouden Carolus Cuvee van der Keizer (10% ABV) -- Brouwerij Het Anker; Mechelen, Belgium
Five Year Vintage Gouda (Holland)
--Caramel and fruit notes of the cheese will match the deep raisiny notes of the strong dark ale. The dry finish of this Belgian ale intensifies the creamy butterscotch notes of the Gouda.

5. Cucapa Barleywine – (ABV 10%) Cucapa Brewing Company; Mexico:
Saint Agur (Auvergene, France)
--The intensity of this beer needs an equally intense cheese. Creaminess complements the
sweet dessert like quality of the beer, as well as the syrupy mouthfeel. Tastes of dark fruit complement the saltiness of the St. Agur, which marry well in this low carbonated brew.

If you're looking to try something new but don't know where to start, or are already a beer aficionado looking for something different, we carry all of the above beers and cheeses at Surfas and I encourage you to give these pairings a try.

Fellow beer-geek? Shoot an email my way with your name ((just first name, don't try to get fresh with me)), favorite beer/style of beer, favorite way to drink it ((pairings, glasses)) and if you're a homebrewer, what was your last brew? I'd love to hear your feedback on these pairings, whether positive or constructive. :D

I'll see you at rounds. Cheers!

Aly Iwamoto
Surfas Cheese and Charcuterie Lady
Beer Lover, Enthusiast, and Brewer

hey.beermeplz at gmail.com

Mother's Day Teatime Benefitting Downtown Women's Center

We are so excited about this event! Saturday on the Cafe Surfas Patio we will be hosting a Teatime Benefit for the Downtown Women's Center from 3pm to 5pm. In addition to the tea, Cafe Surfas Executive Chef Brandi Quinn has put together a scrumptious assortment of mini sandwiches (Smoked Salmon with Wasabi Tobiko Cream Cheese Spread, Curried Chicken Salad, Sliced Cucumbers with Goat Cheese, and more!) and mini desserts (Coconut Macaroons, Mini Blueberry Lemon Thyme Pies, Mini Raspberry Linzer Cookies, and more!).

Tickets are $25 per person and 50% of the proceeds will go to the Downtown Women's Center!

For more info on the event, please visit our Calendar page!

For more info on the Downtown Women's Center and their amazing work to provide supportive housing services for homeless and extremely low-income women, please visit their site here!

Sparkling Wine and American Artisan Goat Cheese Tasting Notes

Sparkling wine and goat cheese make a perfect pairing. The earthy “barnyardiness” of goat cheese is softened and sweetened by the bubbles of sparkling wine; ultimately showcasing its grassy floral notes and creaminess.

Our featured pairings:

Bellefon Brut Champagne -One of my favorite non-vintage champagnes.

This wine contains more Pinot Meunier than Pinot Noir or Chardonnay. It is dry yet with a long rich finish and because it is lower in Chardonnay it is less acidic with a fuller mouth feel. I served it with Cypress Grove's Midnight Moon - Goat Gouda! The rich creamy sweetness of the cheese is enriched by the champagne.

Trevisiol Prosecco

Intensely aromatic and crisp, bringing to mind yellow apples, pear and white peaches. This is a fresh and light sparkling wine from the Veneto region of Italy and paired with Cypress Grove's Truffle Tremor. The group loved this pairing. Everyone asked for seconds! Truffle Tremor is a fluffy goat cheese, with a rich fondue outer layer. It is made with a black truffle slurry. Every taste of the wine and cheese brought on an uncontrollable need to eat and drink more!

Cava Torreoria Brut Rosado - Cava Rose!

I love blush colored sparkling wines. This Cava Rose made with 100% Grenache is clean and aromatic with light fruitiness and dry berries, small bubbles, structured and balanced. Served with Andante Cavatina, a very creamy goat cheese with an ash rind and slight yoghurt sourness. The Cava Rose cut through the earthiness of this cheese, while the cheese enhanced the wine's bouquet of wild forest strawberries.

Four Vines Zinfandel Port – Not a sparkling wine, but it is the perfect dessert!

An intensely rich port while still fairly low in alcohol, with tastes of wild summer blackberries and rich chocolate. Paired with Andante Etude, aged cheese with parmesan like qualities, truly an amazing pairing! This cheese and wine fit perfectly, like a puzzle finding its missing piece.

-David

NEW!!! Chef Classes in the Surfas Test Kitchen Starting in May

Starting May 3!!! Unlike our free demos, these classes offer the opportunity for YOU to be a participant in a small class setting.

Learn cooking, baking and culinary skills from pre-eminent professional and private chefs, bakers and caterers, restaurateurs, wine and beer experts and culinary teachers. Discover first hand the tricks of the trade and many invaluable tips of the industry in our state of the art commercial kitchen. All programs are developed by independent food professionals for you to gain knowledge that can be used in your own kitchen. These are unique classes hosted by Surfas but are solely created and arranged for you by the instructor. Therefore these are experiences that will reflect the ideas, techniques, and expertise each instructor brings to the group. We encourage you to consider being a participant and to enjoy bring your friends and have fun learning from these wonderful professionals.

Some of our upcoming classes:

• May 3, Spices Un-Limited with Un-Curry
• May 6, Cupcake Lunchdate! Gourmet Cupcake Baking and Decorating Class with Gourmandise Desserts
• May 13, Amanda Cushman: Dining in Tuscany

For more information, and a complete listing of classes, please visit our Chef Classes page!

Welcome to the Surfas Blog

Welcome to the new spot for Surfas News! Check back often for store updates, special events, and posts from our Cheese, Wine and Beer Experts!

Looking for our Calendar of Events? Click here!

Looking for the Surfas site? Click here!

Looking for the Cafe site? Click here!