Mizumi Las Vegas, NV

Las Vegas…. what a crazy, interesting, evocative, and mischievous place to visit. It’s one of my favorite places to people watch and remember why I am where I am now and not where I used to be. Brandon’s grandparents, aunt, uncle and cousin live in Summerlin, just outside of Vegas, and we were finally able to take a weekend trip out there to spend time together and with them. We had so much fun with everyone and it was truly the trip we needed to just get away and not work for a few days — both of us are complete workaholics. Spending time away gave me a really great appreciation for everything I do and reminds me that I need to keep my life outside of work a priority as well. Life is too short not to live it fully and enjoy and embrace the present moment.

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Brandon and I had a really amazing evening out together and we shared a delicious meal at Mizumi in The Wynn hotel. It is a beautiful Japanese restaurant with a waterside view and an absolutely amazing ambiance. It’s been a while since I’ve eaten at or written about a restaurant of this caliber. It was truly a refreshing breath of air to see this type of service and particular care and attention to detail that Mizumi takes with each plate.
We started with drinks. I had a The Dream (champagne, elderflower liqueur and preserved edible hibiscus) and a Mizumi Cloud (lemongrass, yuzu, gin and ginger liqueur). Both drinks were delicate and flavorful. The slight sweetness of the elderflower liqueur gave the champagne a refreshing flavor. The Mizumi Cloud was sweet, but tart, and gave the gin an enlivening elegance.

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We decided to get a selection of hot and cold items instead of ordering sushi rolls.

 

Shiromi Usuzukuri, thinly sliced white fish (snapper), ponzu, miso flakes, momiji oroshi, scallion oil

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Yellowtail Sashimi and Jalapeño Gelée, crispy onion, cilantro oil, ponzu

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Robata Platter, sea bass, organic Jidori Chicken, beef tenderloin, shishito peppers, shiitake mushrooms

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Crispy Brussels Sprouts, toasted almonds, green onion, balsamic soy reduction

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Hokkaido snow beef 5 Pieces 2oz Hot Stone

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Seared Foie Gras with Kabocha Puree, Micro Green and Pomegranate Salad, Chestnut Foam Pomegranate-Balsamic Reduction

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Kurobuta Katsu Panko Breading, Apple Slaw, Curry Sauce and Tonkatsu sauce

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Liquid Lemon-Yuzu Cheesecake, Graham Walnut Streusel, Sour Cherry Compote, Sugared Walnuts, Morello Cherry Sorbet

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Mizumi Chocolate Mask, White Chocolate, Hazelnut Dacquiose, Chocolate Mousse, Praline Puffed Rice, Vanilla Ice Cream

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Coffee and Espresso

 

Everything was delicious and presented so well with the descriptions given on each plate. My favorites were the Shiromi Usuzukuri and the Kurobuta Katsu, but everything was really fresh, executed with extreme attention to detail, and the service was impeccable. It was an evening to remember.

 

Another highlight of the meal was the Hokkaido Snow Beef. This beef is literally melt-in-your-mouth tender. You cook the snow beef table-side on a hot stone, so even when Brandon isn’t working, he’s still cooking on his night off.

 

This meal was everything that the decadence, details, and drama of Las Vegas could serve up and we were completely satisfied with our whole meal experience. It was truly a memorable dining event and I am so glad I could spend it with such a special person. We were also fortunate to go to see Le Rev at The Wynn after dinner, which was such a wonderful Vegas experience and our first Vegas show.  I am so grateful to have these memories to share.

 

Cheers,

 

Unrivaledkitch

Oshogatsu 2016 and Osechi Ryori



Ozoni

Happy New Year, everyone! 2015 came and went in a flash. It was truly a year of so many ups and downs, but there was so much to learn and so much to grow from through all those experiences. I am so grateful to have my amazing friends and family who have supported each other and helped us all stay afloat, even when we were in some deep water. I truly believe in the power of community, support, friendship and family and knowing that someone has your back, no matter what, is something that is so fundamentally important. We are not alone, stay connected!

Osechi Ryori Collage 2016

I am honestly not a resolution type of person and I believe that with each breath we have a chance to start over again. We don’t have to wait till a new year to get a new perspective or to do things differently, we can begin again at any time. It seems challenging, but the more we do it, like anything, the easier it is. New Year’s Day is always filled with food and family. 2016 was no  different and I am glad that I can show five years of osechi ryori on Unrivaledkitch  2015, 2014, 2013. 2012, 2011 and this entry is my 6th.

As much as I have let go of blogging, it is still such a big part of me to share my food, especially these special dishes that I learned to make as a child and some that I have revised or are family favorites. A lot of the the Osechi dishes are things that are particularly important to my Bachan, who has influenced so much of my life and my cooking. And although she’ll always ask me not to do it, it is my pleasure and privilege to cook this food for her and my family every year.

Osechi Ryori 2016

So here is the 2016 Oshogatsu Japanese New Year Osechi Ryori dishes and other Japanese food that we had for New Year’s Day.

Oshogatsu 2016

Oshogatsu 2016 Collage with Bachan

 

Menu

 

California Roll

Spam Musubi

Beef Korokke  

Miso Shrimp

Chicken Katsu

Sesame Chicken

Inari

Tuna Sashimi

Roasted Japanese Mushrooms

Char Siu-Style Sliced Pork

Sweet Asian Fried Chicken Wings

Umeboshi

Tsukemono

Pork Wontons

Bachan Jello

Kinpira (sato shoyu gobo and carrots)

Sesame Gobo

Tazukri (candied, dried sardines)

Kamaboko (pink and white Japanese pressed fish cake)

Shishito Peppers

Namasu (pickled carrots and daikon)

Nishime 5-Sided Carrot, 5-Sided Daikon, Kombu (rolled seaweed), Shiitake Mushrooms, Satoimo(taro root), Renkon (lotus root), Takenoko (bamboo shoots), Gobo

 

Ozoni (New Year’s Japanese Soup) (Kombu, Carrot, Kamaboko, Daikon, Imo [taro root], Renkon [lotus root], and Mochi in Seasoned Homemade Dashi)

Ozoni Unrivaledkitch

Manju

Oshogatsu 2016

May you and your loved ones have an amazing 2016 and beyond filled with luck, love and your heart’s deepest desires.

 

Happy New Year!

 

Cheers,

 

Unrivledkitch



Maleeya’s Minnierella 4th Birthday

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I can’t believe that Maleeya is already 4-years-old. It’s almost a month later and I’ve been slacking on my food blogging, but this was a very special birthday party catering and since I’ve blogged about each of her birthdays, I can’t stop at 3. So here is the 4th edition.

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This year Maleeya had a Minnierella (Minnie Mouse as Cinderella) themed princess birthday party for her friends at our house. My mom made Maleeya’s beautiful pink dress for her Minnierella costume and my sister decorated the house. Everyone enjoyed playing games, catching up, delicious food and togetherness and I don’t think we’ve ever had so many people in our house at one time, which was really fun. We had a special feast of Maleeya’s favorite foods for her party. I asked Maleeya what she wanted to serve at her birthday party and her list was as follows: latkes, fruit, veggies, salad, chicken, strawberries and cake. So with those directions in mind, as well as some special Vegan and Gluten Free requests, I came up with this menu and we had a blast.

 

Menu

 

Fruit Tower and Melon and Grape Platter

Fresh Vegetable Tray

Sweet Sesame Chicken Skewers

Turkey Meatballs

7-Layer Bean Dip

Pico de Gallo

Grilled Sweet Soy Chicken Drumsticks

Italian Pasta Salad

Chinese Chicken Salad

Caesar Salad with Homemade Croutons

Bread Basket

Latkes

Grilled Vegetables and Tofu

Thank you to everyone who helped celebrate this very special little lady, or as she liked to be known that day, Minnierella. Happy fourth year of fun, love and excitement, Mighty Maleeya!

 

Cheers,

Unrivaledkitch

A Birthday Celebration to Remember… the perfect way to start my 29th year!

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It’s been a whirlwind of a summer, and though, by kids’ yoga standards, we are referring to the season as fall already, it won’t be fall until 9/22, so I’m sticking with summer for the moment. I had to write about my beautiful birthday celebration on August 20th with my family, because it was truly one of the most special and meaningful birthdays of my life. I am moving through a lot of transition and the stability I have from my family and friends really allows me to be fully present, vulnerable and honest about what I desire in my life. I wouldn’t be where I am without the amazing support of so many individuals and for my birthday, I felt as if I was celebrating everyone who cares about me and supports me. I taught 3 kids’ yoga classes on my birthday and they really sealed the deal with me about knowing that this is what I’ve been put on the earth to do. I absolutely love kids’ yoga and my ability to share this practice with others is truly something that has transformed my life.
My kids’ yoga company, Little Heroes Yoga, is coming alive and I’m working hard to stay accountable and honest about my intentions for serving the community I grew up in and the families throughout the San Fernando Valley.  This month I launched my first set of Little Heroes Yoga Kids’ Yoga Classes at Two Hearts Yoga. It’s a huge accomplishment and dream of mine and I hope to continue to expand and grow its offerings to further serve children of all ages. Nourishing our minds, bodies, and spirits has so much to do with what we do with our bodies as well as what we put into our bodies. Unrivaledkitch will always be an amazing place for me to share my culinary adventures and I’m so glad I’ve been able to write in this blog and learn from these experiences. I’ll always be a chef, but teaching yoga is a very loud calling for me and I’m listening.

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So, for my birthday, Brandon cooked an amazing feast for me and my family. Having a chef boyfriend has a thousand and one benefits, even when you are a chef too, and we celebrated after I taught my classes, which was just perfect. He made all my favorite things and my family’s favorites too. My sister made me a birthday hat and my nieces decorated the house. It was so special and I’m so glad we could all be together.

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Menu
Grilled Spicy Lobster
Fillet Mignon with Veal Demi
Chicken Katsu
Parmesan Grilled Asparagus
Creamed Spinach
Purple Basil and Heirloom Tomato Burrata Caprese with Fig Vin Cotto
Au Gratin Potatoes
Sauteed Green Beans with Soy Sauce
Cheers
Unrivaledkitch

Andy’s Going Away Party

Taco Bar Spread

A couple of weeks ago, Brandon and I cooked for his dad’s going away party. He’ll be out of state for work for some time so we decided it would be nice to get his friends together and enjoy company while he was still in town. Being in the military is a difficult profession and I can’t imagine what our country would be without the help of so many men and women all over the world who sacrifice so much for our safety.

So for this event we had two chefs and one kitchen. Brandon and I have worked together in some kitchen during various times for the last 7 years professionally, at home, or at someone else’s home/event. You can currently visit Brandon at Blush Restaurant and/or Blind Tiger in Santa Barbara, where he is the Executive Chef.

Though most of my time is spent cooking for my family and teaching yoga, it’s nice to prepare a large meal for wonderful people. We decided to have a massive taco fiesta. Our first go with the barbeque ended up not too successful because the grill wasn’t in working order, so we went for the simple charcoal grill that I’m used to and I grilled the food while Brandon cooked inside. I think overall it was a great team effort. Safe travels, Andy!

Menu

Carne Asada

Grilled Chicken

Chopped Seasoned Pork

Grilled Portobello Mushrooms and Zucchini

Spanish Bay Shrimp

Mixed Vegetable Sofritas

Chorizo Bean Dip

Guacamole

Salsa with Green Chiles and Garlic

Tortillas and Toppings

Dessert

Coconut Cream Pie with Bananas and Fresh Peaches

Coconut Cream Pie with Bananas and Fresh Peaches

Grilled Cinnamon Peaches and Pineapple

Grilled Cinnamon Peaches and Pineapple

Rocky Road Pudding Pie

Rocky Road Pudding Pie

Rocky Road Pudding Pie Recipe

Layered dark chocolate and white chocolate pudding in Oreo crust with marshmallows and chocolate dusted roasted almonds

1 Oreo Crust

½ cup cocoa dusted roasted almonds

1 cup miniature marshmallows

1 cup heavy whipping cream

Place cold heavy whipping cream in a small bowl. Whip with a hand mixer till thick whipped cream forms, no powdered sugar necessary. About 3-5 minutes on medium speed.

1 small box Hersheys white chocolate pudding

1 ¾ cup whole milk

Make pudding according to the box directions for pie.

1 small box Hersheys dark chocolate pudding

1 ¾ cup whole milk

Make pudding according to the box directions for pie.

Pour 1/2 of the white chocolate pudding into the bottom of the Oreo crust. Top with ½ cup of marshmallows and pour ½ the dark chocolate pudding on top. Mix the remaining pudding together and fold in the whipped cream till smooth. Top pie with the mixture and smooth into a mound. Top with the remaining marshmallows and cocoa dusted almonds. Refrigerate for one hour or more.


Cheers,

Unrivaledkitch

 

Veggies, salsa and Guacamole Mexican Inspired Catering Taco Bar Ingredients Chicken, Sofritas and Shrimp for Tacos Carne Asada and Grilled Chopped Pork

New Year’s Traditions Oshogatsu and Osechi-Ryori 2014

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Happy New Year, everyone! I hope you enjoyed some time for reflection, tradition, family and friends during the holidays and carry that hopeful good cheer throughout the year. The first of the year is a special time for my family. We share in the traditions of Japanese New Year or Oshogatsu and since I’ve been little, we’ve had a family gathering eating traditional and some non-traditional foods together as we celebrate the New Year, over food, fun and togetherness.

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These traditions are very important to me. They remind me of my childhood, especially of the times when I used to stay with my Bachan from Christmas until New Year’s. Bachan would spend days preparing different dishes, allowing things to simmer and pickle, while cutting vegetables into different shapes and making food I’d only see on New Year’s Day. Though some of the dishes on the table today are not the same as the ones we had when I was little, I try to incorporate some of those traditional dishes into the Jūbako Japanese stackable decorative dishes and we have a large spread of food and invite friends and family over.

 

Here are my last three years of Osechi-Ryori: 2011, 2012, 2013, and my 2014 addition.

 

Menu

 

Beef and Chicken Teriyaki with homemade teriyaki sauce

Chicken Yakitori with peanut sauce

Char Siu-Style Sliced Pork

Sweet Asian Fried Chicken Wings (mom’s contribution)

Pork & Shrimp Wontons (mom & dad’s contribution)

Bachan Jello (mom’s contribution)

Inari

Grilled Salmon

Grilled Sake and Mirin Shrimp

Kinpira (sato shoyu gobo and carrots)

Tazukri (candied, dried sardines)

Kamaboko (pink and white Japanese pressed fish cake)

Namasu (pickled carrots and daikon)

5-Sided Carrot, 5-Sided Daikon, Kombu (rolled seaweed), Shiitake Mushrooms, Satoimo(taro root), Renkon (lotus root), Takenoko (bamboo shoots)

Ozoni (New Year Japanese soup) (Konbu, Carrot, Kamaboko, Shiitake Mushroom, Imo [taro root], Renkon [lotus root], and Mochi in Seasoned Homemade Dashi)

Twice cooked Artichokes with soysauce mayo

 

I hope each of you had a blessed and beautiful holiday season and have a peaceful, joyful and thankful new year!

cheers

-Unrivaledkitch

Turning 30 a month later, Brandon’s Birthday!

This blog was to memorable not to post but it is a month late. Oh well better late than never!

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We’ve celebrated birthdays all month long and just about everywhere this summer, which always keeps me busy and on my toes thinking of new ideas and different dishes to make. Having my dad’s birthday at the end of August and Brandon’s birthday on September 7, I’ve been keeping pretty busy in the kitchen. I’m so grateful that my yoga practice and teaching have been taking a great amount of my time and with the start of the new school year (I teach primarily children’s yoga with some senior and adult classes as well), it’s been a really great transition period for my life. I’m glad I can still find time for fantastic meals with my loved ones, because it’s just so important to me to always keep us all at the table together, enjoying delicious and freshly prepared meals.

Brandon’s birthday fell on a Saturday this year, which, for a chef, is the busiest day of the week, but when he could finally muster up a day off, we got together with my family for a Japanese-style sushi and rice bowl dinner. I thought of this awesome little party idea because I wanted everyone to be a little interactive with their food. I didn’t want Brandon to have to cook at all since he cooks practically every day, but I wanted him to be able to put together some sushi, have a beef bowl, and enjoy and relax with a fun dinner. So I drew up this idea at the Japanese market, Mitsuwa, in Venice. There are some really amazing things at that store; all the Japanese ingredients I need to pull off a perfect meal, which is sometimes difficult to find in the valley.

I chose different ingredients that we could all enjoy and make into little sushi rolls with small pieces of nori and ingredients such as salmon and tuna sashimi, imitation crab, avocado, cucumber, umeboshi, ginger and wasabi. I cooked thinly sliced beef in sake, mirin and soy sauce with sliced nori, kamaboko and thinly sliced egg to create my Bachan’s signature beef bowl and made beef and pork wontons with bamboo shoots, scallions and shiitake mushrooms, as well as tonkatsu (panko breaded and fried pork cutlet) and chicken katsu to enjoy. I scooped large bowls of hot Japanese rice for everyone and we made our own concoctions and combinations to enjoy. I love interactive family style food!

I always find that making these dishes connects me with my Japanese heritage and keeps these wonderful traditions that I learned from my Bachan, in our family. Japanese food takes amazing ingredients and lets them shine all on their own with little effort, but lots of care—I love that. I’m so glad I could share these traditions that are so dear to me on such a momentous day: Brandon’s 30th birthday! I’m very grateful that I could make such a special meal for you and to cook for you because you are always so busy cooking for everyone else. Happy Birthday, Brandon, I love you!

cheers

-Unrivaledkitch

Baby Sister’s Baby Sprinkle!

My sister and brother-in-law are having another baby girl! News to some, but not to others and low and behold she’ll be joining us maybe this month. My sister’s due date is August 27th and secretly, I think my sister is going to try and hold out til September 1st, because we already have so many August birthdays. I don’t really think that I, my mom and my dad would mind sharing our birthday month with baby sister…well, not too much! But whenever she gets here, she’ll be greeted with the most love and anticipation. Last weekend we had a small last-minute gathering in Huntington Beach, about 50 miles away from where we live, but cooler (which is a must for a pregnant woman) and also where my grandma lives. Seeing as the valley can get temperatures over 100 degrees, I don’t think my sister wanted to risk having the sprinkle out here.

I’m so grateful to my mom, dad and grandma for helping me put this little event together to share our love and celebrate our soon to be newest member of the family. I’m a second born daughter, so I know what it’s like to be a baby sister and I’m so excited for her to come out and drive us all crazy! I cooked for the event and we had a Pan-Asian inspired Hawaiian-themed little Luau for baby sister. Thanks to everyone who made this day special, stress-free and all about my little niece number two.  Maleeya is going to be such an amazing big sister I can’t wait to see how they get along. If it’s anything like me and my sister, they’ll love each other and sometimes want to kill each other at the same time–the way all sisterly relationships should be. I love my sister so much and I’m so glad that my nieces will be able to have the kind of relationship, friendship, and love that we have for each other.

Menu

Coconut Cilantro Green Curry with Button Mushroom, Bean Sprouts and Potatoes

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Braised Pineapple Soy Sauce Chicken Legs

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Spam Musubi

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Chicken Katsu with Japanese Curry

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Beef Teriyaki with Ginger and Garlic

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Tangerine, Mirin and Dijon Skewered Vegetables

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Assorted Fruit and Macaroni Potato Salad

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Veggie Fried Rice with Snap Peas

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Chinese Chicken Salad with Crispy Wontons, Red Peppers, Scallions and Mandarin Oranges

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-Unrivaledkitch

Granny’s 80th Birthday Celebration and Catering

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My grandma is a very special woman. She’s such a loving, kind, strong and wonderful person and we were very happy to host her 80th birthday celebration for all of her friends and family. Granny has always been the talk of the town and never met someone she couldn’t charm or take a photograph of. Her personality is best displayed when she played Choco, the adorable little bear mascot for Children’s Hospital of Orange County. Her dancing and friendly waves along with blowing kisses to all the children, led her to be requested put on the suit well into her late 70s.

My sister, my brother and I spent countless hours with grandma when we were little. We’d get picked up and taken all the way out to Huntington Beach to stay with grandma for the weekend; some of my fondest memories as a little kid are feeding the ducks at the park, eating toast and tea for breakfast and having French bread and string cheese for snacks. I associate a lot of joyful activities with food as you can see. Grandma was never short on hugs and kisses or presents and spoiling and she’s passed down the fun to my little niece Maleeya. Grandma has the biggest heart and the attitude of someone half her age. Believe it or not, she still cruises out to Vegas in her Corolla on a whim and vacations whenever she can, all between traveling back and forth to come to visit all of us (over 100 miles away roundtrip).

Brandon and I put on a very special catering for all the guests and we were very happy with the outcome. Brandon was in charge of pastries and I helped him assemble some of them, while I took on the savory options, which he lent a big hand in helping with as well. My mom was assigned the snacks department and made our family’s favorite macaroni and potato salad, homemade beans for the chili and mini lemon cupcakes. My sister made the beautiful flower arrangements, all the gorgeous decorations and photo collages. My dad, brother, sister-in-law, brother-in-law and everyone else helped out so much to make this a beautiful, delicious, smooth event for everyone involved. I’m so glad I have this amazing family to call my own. I want to thank everyone who came, who helped, and who made this amazing event happen.
Happy 80th Birthday, Granny! We all love you so much!
Ruthie’s 80th Birthday Party Menu

Appetizers
Fruit Platter
Vegetable Platter
Chips and Dip

Salads
Macaroni Salad
Potato Salad
Baby Mixed Greens with Shredded Cucumber, Mozzarella Cheese, Diced Tomatoes, Pickled Red Onions and Blue Cheese Dressing

Entrées: Served Family-Style
Roasted Pulled Pork
Country Spiced Fried Chicken
Homemade Chili Beans

Sides
Mashed Potatoes and Chicken Gravy
Peanut Coleslaw with Red and Green Cabbage, Shredded Carrots, Green Onions and Asian Dressing
Roasted Corn on the Cob
Roasted Sweet Potatoes with Orange Honey Glaze and Marshmallows

Bread Basket
Corn Bread Muffins
Rolls

Dessert Bar
Lemon Meringue Pie
Banana Cream Pudding
Lemon Cupcakes
Cream Puffs

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unrivaledkitch

Mother’s Day 2013

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58533_508187062549974_173216920_nI’m so grateful to take time out to acknowledge some really amazing women in my life. Mother’s day is always a special occasion, especially now that my sister is a mother too. I was lucky enough to help make Mother’s Day cards for all of Maleeya’s grandmas (Grandma, Granny, Bachan and Bubbe). They all received homemade cards, with probably more glue on them than stickers, but for a 2 year-old, they were pretty awesome. It’s so much fun to do little crafts like these for a special treat on Mother’s Day— we made a very special one for her mommy as well.

Mother’s Day wouldn’t be complete without a special Mother’s Day dinner. I taught yoga in the afternoon and then, even though it was over 100 degrees out here in southern California, we had a delicious Mother’s Day surf and turf bbq. My dad brought over some delicious seafood that I simply barbequed over a charcoal grill. We all had more food than would fit on our plates and a simple strawberry banana pie for dessert. I’m so grateful for all the strong, wonderful, sweet and loving women in my life who have shown how to love unconditionally. I hope all you mothers out there had a beautiful time celebrating with the people you love.

Menu

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Grilled Lobster Tails

Pan-Seared Scallops

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Barbequed Shrimp

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Sake and Soy Sauce Grilled Chicken with Garlic and Green Onion

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Baked Potatoes with Sour Cream, Butter and Green Onions

Pan-Roasted Green Beans with Button Mushrooms, Onions and Garlic

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Green Onion, Broccoli, Cabbage and Carrot Coleslaw with Raisins and Red Wine Vinaigrette

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Cucumber, Mozzarella, Cherry Tomatoes and Blue Cheese Salad

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Grilled White Corn

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Mozzarella Garlic Bread

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Strawberry Banana Cream Pie

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Cheers

-Unrivaledkitch