Chinese Comfort Food in Oxnard

A few weeks back, I had the opportunity to review the Golden Chicken Inn in Oxnard for the VC Reporter. And what I found was that stepping into this restaurant, which has been around since 1929, is like stepping into another era.

As you see here, this is a no frills kind of place...no white tablecloths or chandeliers, but instead, laminate tables and wood paneling galore.

Behind the paneled walls in this photo are some of the 'private' dining nooks...unlike anything I've ever seen in a local restaurant.

The register is stationed inside this unusual cage, but there's nothing menacing about it. The staff and servers at the Golden Chicken Inn are beyond smiley and friendly.

This was our favorite dish of the evening - the kung pao chicken, filled with peanuts, scallions, chile peppers, and crunchy water chestnuts. The only downside? We liked it so much, there wasn't any to take home with our leftovers.

The Golden Chicken Inn is located at 701 S. Oxnard Boulevard in Oxnard. Phone: (805) 483-9122. Note: they are closed on Mondays and Tuesdays.

Best thing I ate this week: Mango Salsa

This was a first for me. Judging a contest that is. The venue: The Oxnard Salsa Festival. Our challenge: sample a gazillion salsas created by local chefs and discern a winner. We were charged with rating them by appearance, texture, consistency, flavor, seasoning, and heat level. It seemed like a pretty easy task - you know, eat chips and salsa and pick what I like, things I'm really good at. And then we got started.

After tasting a few of the salsas I had that same panic I have sometimes when wine tasting (yes, I know, I shouldn't be taking my wine tasting so seriously that any level of panic is involved). "How will I keep them straight?!" "I like this one, but do I like it better than the one I tasted three salsas ago?"

Luckily, sitting at my table, was a man named Vince. Boisterous, friendly, and clearly an aficionado of judging at the salsa festival, he took charge, metaphorically holding our hands and giving us some wise words of wisdom. He reassured us we'd know a favorite when we saw it, "A good salsa is so good that you'd want to sit down with a basket of chips and eat the whole bowl," he said.

As we sampled, some were too spicy, some were too sweet, some had an off-putting look, and others a not so awesome texture. And then I met the mango salsa, some of the prettiest salsa I've ever seen: full of sunshiney chunks of mango with flecks of red and green pepper. It was sweet, yet had a subtle kick on the backside (that was the habanero talking), reminding you it was salsa and not a fruit salad. I loved it so much that after scoring all our salsas I had to move it to the other side of the table so I wouldn't eat the whole bowl. This was my winner, my favorite, and definitely the best thing I ate this week.

Turns out, this habanero mango salsa is the baby of one of my favorite Oxnard chefs, Martin Ledesma, of Sugar Beets Restaurant and it went on to win Best Fruit Salsa and tied with Cabo Seafood Grill and Cantina's salsa for Judge's Choice. The Oxnard Salsa Festival takes place the weekend of July 30th....be sure to stop by and check out the salsa tasting tents and try the mango salsa for yourself. Be prepared, you may want to pull up a chair and eat the whole bowl.

Food tasting tours coming soon...

As many of you know by now, I'm busy working on my newest food-centric endeavor, Ventura Food Tours. I love writing about food, talking about food, thinking about food, and of course, eating food. And since I haven't been able to make a full-time career out of food writing (wouldn't that be a dream?) for a while now I've been trying to find yet another way to share this passion for food with others. Alas, the idea for Ventura Food Tours was born, and here I am, on the cusp of launching a new business.

Though I'm starting with a walking tour in downtown Ventura, I'm hoping to create other walking tours in areas around Ventura County (Camarillo, Ojai, Oxnard, etc.), and also plan on creating custom food tours for groups looking to do something a little different or those who want to cover more territory than we can do on foot.

As part of the process of starting up such a business, I've spoken to others in the food tour industry: Six Taste, Tourific Escapes, Melting Pot Food Tours, and Denver Gourmet. Everyone has been very helpful and supportive, offering me priceless advice and loads of encouragement. Who knew strangers could be so kind! Last weekend I went down to Pasadena for the Old Pasadena Walking Food Tour. And, wow, what a tour it was!

In the period of 3 1/2 hours we stopped in at ten different places, learned a lot, ate, ate and ate some more. A cantaloupe agua fresca, a thick syrupy balsamic vinegar, and the dark chocolate truffle I experienced are still imprinted on my tastebuds. Here are a few of the other highlights in pictures:

The falafel at Father Nature...definitely the best falafel I've ever had - light, crispy, and crunchy.

The olive oils and vinegars we sampled at Beyond the Olive.

The South American fare at Choza Mama. My favorite was the lamb in cilantro sauce (top left).

The blossoming tea at Bird Pick Tea and Herb.

And last but not least, the chocolate gelato and orange sorbet at Tutti Gelati.

It won't be long, and we'll have some of our very own tasting tours, right here in Ventura County. If you want to stay in the loop and be notified when the tours launch, follow Ventura Food Tours on Facebook or visit the website to sign up for our newsletter. Happy eating!

Best thing I ate this week: A Taste of Hollywood

Sometimes when I have a lot of writing to do (which means a lot of eating), I like to say that I am eating my way through Ventura County. Well, yesterday I expanded my horizons and attempted to eat my way through a small part of Los Angeles County, by way of one of the delicious food tours run by Tourific Escapes. And sure enough, it was the most fun I've had in a really long time - a perfect adventure for someone likes me who likes to experience a city, a culture, a neighborhood through its food.

The four hour Hollywood Sights and Bites tour was the perfect blend of Hollywood history, sight-seeing, and eating...and jammed full of decadent treats and tastes, so many that I don't even have the space to cover them all here. Alas, with the help of Flickr, here's a slide-show to give you an overview:

When asked about my personal favorites of the day, I'd have to say the Kaya Toast at Susan Feniger's Street stands out the most. Picture a buttery grilled cheese sandwich, but instead of being filled with cheese, this one is filled with coconut jam. It comes with a dish filled with soy sauce, arugula, and a fried egg. Our guide suggested cutting the egg and breaking the egg yolk, and as it mixed with the soy sauce we spooned pieces of egg, arugula, and sauce into our little sandwich squares.

The end result: a salty, sweet, buttery crunchy sandwich infused with the rich egg yolk, salty soy, and peppery arugula. The play of textures and flavors was so much fun I could hardly stand it. We were told that this is the last dish Susan Feniger made on Top Chef (unfortunately it precipitated her leaving the show), but now it has become the top seller at her street food inspired restaurant. Definitely a winner in my mind and probably one of the best things I've eaten this year.

Another favorite stop of the day was Mashti Malone's off of Sunset Boulevard. Where Street is high end with a little bit of glitz and polish, Mashti Malone's has the feel of your favorite hole in the wall spot to grab a treat. The owners hail from Iran, where they get their inspiration for exotic flavors like ginger rosewater, saffron, green tea, and coconut pineapple ice cream. They also offer more traditional flavors like a decadent peanut butter cup and cookies n' cream if that's what you're in the mood for. We sampled flavor after flavor and then selected a cup of our favorite. It was a tough decision, but I went for the lavender ice cream. I mean, really, how often do you get to eat a cup of lavender ice cream? Sweet and purple, with each bite I was transported to my garden. It felt as if I was eating flowers, my favorite perfume, and decadent sweet cream all rolled into one.

After a total of six stops around Hollywood and more food sampling than I've ever done in a single day, we left L.A. sporting full tummies and big, happy grins on our faces. What a great way to see and experience Hollywood. Next on my list of food tours? The Santa Monica Sights and Bites Tour.

Outstanding in the Field

So, this menu just sauntered into my inbox today, from my friends at Main Course California. I used to work with them and they know I can't get enough of delicious food and decadent menus- so they sent it to the right person! Chef Rachel Main just finalized all the delicious details for their upcoming Outstanding in the Field dinner, so here's a sneak peek. In case you're still on the fence about going, or if you're one of those wondering if its worth the expense, start reading! They had me at carrot pancakes... what's going to make your mouth water?

Outstanding in the Field
Earthtrine Farm, Ojai
May 11th, 2011

Passed Appetizers
Dave Pommer’s Carrot Pancakes with Crème Fraiche, Fried Earthtrine Garlic & Fried Carrot Tops
Santa Barbara Spot Prawn Salad with McGrath Avocados &Dave Pommer’s Fingerlimes on House- made Crispy Rice Crackers
Grilled Watkins Ranch Flank Steak with McGrath Oranges, Roasted Earthtrine Garlic & Sautéed Chard
Deviled Earthtrine Green Onion & Chickpea Fritters with Ojai Cage-free Eggs

First Course
Chilled Dave Pommer Lettuce Soup with Somis Nasturtium & Earthtrine Arugula Ice Cubes
-and-
Earthtrine Vegetable Kimchee with Japanese Turnips, Radicchio, Escarole & Chard Stalks

Second Course
Local Ling Cod with McGrath Oranges, Ginger & Earthtrine Garlic with Dave Pommer Carrot Puree
-and-
Tempura Earthtrine Japanese Turnips -and- Grilled Dave Pommer Sprouted Broccoli

Third Course
Pudding Cake with Dave Pommer’s Meyer Lemon & Thyme
Earthtrine Farms Pakistani Mulberries
-and-
Santa Paula Honey & Santa Barbara Pistachio Nut Brittle

Guests will gather at 4pm for wine and nibbles, then host farmers BD & Liz Dautch will lead a tour of the farm before everyone sits down for a family-style feast with the Earthtrine farmers and other local farmers and food artisans providing ingredients for the menu.

Ticket price of $200 per person includes the farm tour, five-course meal paired with wines, and all gratuities. To learn more and reserve a seat at the Outstanding table, visit www.outstandinginthefield.com

Best thing I ate this week: Curried Chicken Salad

This week it was a craving that got me. The Food Network's Ina Garten was making a delicious looking curried chicken salad; and I'm not sure what it was, but it was all I could do to not run to the store that moment and get all the ingredients. I tried to shake it off, even sleep it off, but the next day I found myself in the store, gathering all the ingredients. Sure enough, it was as good as it looked on TV, and by far, the best thing I ate this week.

What makes it so good is that the chicken is cooked on the bone with the skin on, leaving it beyond moist and tender. The addition of the white wine and generous amounts of curry powder make for a sauce so good you'll be dreaming up other ways to use it all week long. The grand finale, the salty cashews, lend a happy crunch. We enjoyed it for dinner, and then lunch all week long. For now, my craving has been an satiated, but this recipe is a keeper for sure.

Ina Garten's Curried Chicken Salad (as seen on The Food Network)

3 whole (6 split) chicken breasts, bone-in, skin-on

Olive oil

Kosher salt and freshly ground black pepper

1 1/2 cups good mayonnaise (recommended: Hellman's)

1/3 cup dry white wine

1/4 cup chutney (recommended: Major Grey's)

3 tablespoons curry powder

1 cup medium-diced celery (2 large stalks)

1/4 cup chopped scallions, white and green parts (2 scallions)

1/4 cup raisins

1 cup whole roasted, salted cashews

Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked (Note: I baked mine for 50 minutes to make sure it was fully cooked and the juices ran clear). Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.

For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.

Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

Cooking with kids: A lesson in letting go

Motherhood couldn't be more humbling. I can't even begin to list the gazillion things I swore I would never do as I parent, that I now find myself doing just to get a moment's peace (can you say Spongebob?). See, I thought I would be an amazing Mom. Silly me, I thought it would be easy, that I would be a natural. I was a good babysitter - didn't that mean I would be a knockout of a mama?

And then the babies arrived- two of them, both boys, about two years apart. And I realized they were sent to me to test every ounce of my patience and magnify all my little quirks and idiosyncrasies... oh, and to fill my heart with love and my life with joy, too!

One of the things I always dreamed of doing with my children was cooking with them. I was going to be one of those moms who cooks with her kids and gets them to fall in love with brussel sprouts and shrimp because we spend all this magical time in the kitchen together, wearing aprons, giggling, and bonding.

And then I tried cooking with a 3 year old. Not so fun. Germy hands in the batter, flour licked off the counter, and many a sneeze and cough thrown in as well. It bugged me for many reasons. I don't like mess, and I like being in control. Cooking with my kids was like the mirror being held up in front of my face. I couldn't help but look: it was glaringly obvious that cooking with kids was so hard for me because I didn't really have control.

Fast forward two years later and my youngest is five. Motherhood has gotten the best of me and I have slowly let go of that vice grip on control. And now the fun has begun. In the hours we have between when his preschool lets out and big brother gets off the school bus, the little guy and I bake treats and often work on that night's dinner. Apple bread, kale salad, and even braised lamb are among the dishes we've worked on together. He has his plastic knife, his own way of stirring, and both boys have now conquered cracking eggs (to be honest: it was hard to turn the control over on that one). We take turns pouring and sifting, and while they still insist on licking flour off the counter top (they think it is sugar), it doesn't quite bother me as much any more.

A few weeks back I overheard one of them say to my own mother, "I really love cooking with my mom." That just might be one of my proudest moments yet on this roller-coaster ride we call motherhood.