"O" Tapenade and Rice Pasta Tasting

Everybody's favorite Chef Lavender will be leading a casual demo and tasting at the front of the store on Friday October 9, 2009 from 12-1:30. On the menu: "O" Meyer Lemon, Picholine Olive and Champagne Vinegar Tapenade with Rustichella d'Abruzzo Rice Pasta. Stop by for a taste!

Alert: LA Weekly's Foodie "Squid Ink" Blog Mentions Surfas

Nice mention of our popular FREE demos and new Visiting Chef's Classes. Have you checked out a class yet? Click on over to our Facebook page for the list of upcoming classes this month, or check back here later today for this week's demos and classes.

Click here for the Squid Ink Blog Post!

Classes and Events at Surfas for the week of 9/14 through 9/20

It's a busy week at Surfas! Stay tuned here for updates on all our free in-store demos, and our ever expanding list of Visiting Chef's Classes.

Not sure what to do for lunch this week? What about attending a visiting Chef's Class in our test kitchen?! Learn a new technique, and lunch is served!

Wednesday, September 16:

• Chef Amanda Cushman's Healthy Mediterranean Class (Visiting Chef Class). 12pm - 2pm in the Surfas Test Kitchen. $65 per person- Hand's On Class. Amanda Cushman contact info is amandascooking@gmail.com or 310 980 0139, http://www.amandacooks.com/.
  
  On the menu: Lamb Skewers with Lemon Yogurt Sauce, Mixed Greens with Crispy Feta and Tomatoes, Roasted Eggplant and Garlic Dip with Pita Toasts, Grilled Figs with Honey, and Raspberries and Creme Fraiche.

Thursday, September 17:

• A Pot Full O’ Stories, ages 3-5 with parent or caregiver (Piccolo Chef Series). 10am - 11am in the Surfas Test Kitchen. $180 for the series of 6 classes. SINGLE CLASSES AVAILABLE! Call 310.295.4208 to register or online at www.piccolochef.com.
  
  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, September 18:

• French Macarons, Financiers and Florentines with Gourmandise Desserts (Visiting Chef Class). 3pm - 6pm in the Surfas Test Kitchen. $55 per person. To register, please email classes@gourmandisedesserts.com or call 310.382.4692.
  Click here to register for the class. Students will receive 10% off their in-store purchase the day of class!
  
  Intimidated by these delicate Parisian confections? Worry no more! We will cover the best techniques for foolproof results every time, and play with an infinite combination of flavors! Here are just some of the sweet delicacies that we will make together in this most sinful class:
  Chocolate Macarons with Milk Chocolate Passionfruit Ganache
  Vanilla Bean Macarons with Salted Caramel Cream
  Chocolate Pistachio Financiers
  Almond Financiers
  Milk Chocolate Macadamia Laceys
  Florentines dipped in Bittersweet Chocolate

Saturday, September 19:

• Knife Sharpening, 11am - 2pm: Free knife sharpening provided by Messermeister knife experts. Have up to three (3) knives sharpened while you wait at Surfas!
• Sushi Chef Institute- Izakaya Japanese Cooking Demo, 12pm - 1pm: Chef Andy is back in the kitchen today demonstrating the stype of Izakaya Japanese cooking. On the menu today: Nasu dengaku (Tofu dengaku)- White mise Japanese eggplants, Negi maki style- Thin sliced beef and Asparagus, and Jumbo Shrimp & Cherry tomato Kushiyaki.

Sunday, September 20:

• Quick Bites, Meals for a Radiant Life: The Versatile Bean (Visiting Chef Class). 4pm - 5pm. $25 per person. Please visit the website to register: http://vivalagreens.com/ Or call at 310.963.4279, or email at info@vivalagreens.com.
  
  Beans are a bountiful and versatile food that pack a punch with nutrients. We'll show you how to make them from scratch in a pressure cooker and give you some great recipes for quick meals with beans.
  
  These classes are designed for all ages and skill level. A 1 hour demonstration style cooking class filled with delicious plant-based recipes and information that can help either an amateur cook or anyone who knows their way around the kitchen, but needs help making low fat, healthy, and delicious vegetarian food.
  

Upcoming Weekend Events at Surfas!

Saturday:

• Bread-making Afternoon with Jerry Maybrook- Ciabatta Demo, 12pm -4pm: Spend an afternoon at Surfas with premier home baker, Jerry. Not only will Jerry share his secrets for making his out-of-this-world loaves, but also give each student some of his sourdough starter. While the bread dough is resting, enjoy a tasting of our selection of beer and cheese led by one of the Surfas award winning beer and cheese experts. Tickets are $25 per person, must be 21 and over to attend. This class will fill up FAST! Early registration is suggested. Only a few tickets left!

Sunday:

• Cake Decorating 101 with Gourmandise Desserts, 12pm - 3pm VISITING CHEF CLASS.
  Decorate like pro! Learn the few basic techniques it takes to create sweet masterpieces. We will make two types of fillings and a Siss Buttercream, then will fill, stack and ‘crumb coat’ a cake (each student will have their own freshly baked cake to work with).
  
  The second part of the class will feature piping techniques and frosting decorations such as borders and flowers. We’ll top this class off with fondant work and great ideas for themed cakes.
  
  $55 per person. To register, please email classes@gourmandisedesserts.com or call 310.382.4692.
  http://gourmandisedesserts.com/class.php?id=8
  

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.

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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

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!

Blog Spot: Apples and Butter Blog Highlights David's Buratta Sundae

We at Surfas are fervent believers of the "Savory as a Dessert" school. If you'd like to check out a truly unique idea for Buratta cheese, click on over to the Apples and Butter blog for a detailed look at David Rozansky's Buratta Sundae. Direct link here.

Tickets are also still available for David's monthly wine and cheese class in the Surfas Test Kitchen. This Saturday, the 25th, from 4-5pm, David will be doing a tasting wine Sparkling Wines and American Artisan Goat Cheeses. For more details, check out the Surfas Calendar, here!

Dessert Wine Tasting Notes

Below are the Dessert Wine and Cheese tasting notes from Surfas Sommelier, David Rozansky. This class was held in the Surfas Test Kitchen on March 28th, 2009.

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WINE: LAVE CAP MUSCAT CANELLI
CHEESE: BOUCHERONDIN GOAT CHEESE

The whole reason this pairing works so well is not only the contrast of sweet and salty, but the acidity of this high altitude wine with this specific goats cheese. The acidity cuts through the barnyardiness of the goat’s cheese, while the sweetness brings out the creaminess.
This wine is also the perfect pairing to spicy foods, such as blackened Big Eye Tuna.


WINE: ZACA MESA LATE HARVEST VIOGNIER
CHEESE: DELICE DE BOURGONE

I adore this pairing. Delice is slightly pungent, salty and has the consistency of cake batter, I then drizzled it with white truffle honey and served it with a varietal that has the nose of a big bouquet of flowers. It is magnificent. You taste it and your mouth cries “This must remain in my life forever!” It layers salty, creamy, sweet, floral and in anchored by the sublime earthiness of white truffles.

WINE: VOUVRAY DEMI SEC
CHEESE: GRAYSON

Vouvray from the Loire Valley in France is amazing. The French never create a wine by mistake; they always pair well with food. The varietal Chenin Blanc, is off dry and creamy on the palette. It also has excellent acidity. Grayson on the other hand is a meaty, slightly stinky, creamy washed rind cheese. After eating this cheese, you take a sip of the Vouvray and slightly gurgle it as it aerates in your mouth. The salty pungency of the cheese is replaced with honey, tart apples, apricots and honey suckle flowers.

WINE: FOUR VINES ZINFANDEL PORT
CHEESE: SMOKY BLUE

Finally the dessert, of the dessert wine tasting. Four Vines Zinfandel Port from western Paso Robles is a lower alcohol port made from the best Zin grapes California has to offer. It reminds me of a chocolaty boysenberry pancake syrup when served with this cheese. The smoky blue, is tart and salty, with a smoked cheese finish from having been cold smoked over hazelnut shells for 15 hours. The layering of flavors is mind blowing, as if the cheese and the port exist only for each other’s benefit.

The Kogi BBQ Truck at Surfas

Last Saturday Roy and the Kogi gang parked their truck in the parking lot at Surfas and dished up their Los Angeles fusion tacos for most of the afternoon. It was such a hit they had to bring in a second truck to fill in.

To finish the afternoon Roy did a demo, shared how Kogi got it's start and some of the secrets of their flavors. Kogi clearly has a passion for quality, affordable, food, mindfully prepared.