Kitchen12000 in Pasadena Magazine Chef Addition

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Pasadena Magazine has got their eye on us – and weíre humbled by that, truly. In case you canít read the tiny writing at the bottom, we’ve pasted it below.

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1. How would you define your cuisine? Post modern minimalism sugar coated by classic French refinement.

2. What inspires you when designing a menu?: Society. Our food reflects the life and times of human beings roaming the vast lands of planet earth. Past, present and future.

3. What is your specialty/signature dish?: The Magical Mushroom

4.Education/Work Experience: From Le Cordon Bleu in Pasadena to CIA in New York, our staff embodies prestige, style, grace and most of all FUNK.

5. Favorite local purveyors, and why? Like any good parent towards a child, we donít play favorites. Come one, come all.

6. Whatís your favorite food? See question 5.

7. What kitchen tool do you find invaluable? The computer, without which we have limited opportunity to propagate our movement.

8. What kind of dining experience do you offer guests? The unforgettable kind, combining food, service, design and everything in between to propel the vibe commonly referred to us Kitchen120000.

9. What made you want to be a chef? Life did. We did not choose this path, it chose us.

10. Please list the name you would like printed above your profile and how you would like your name to appear: Kitchen12000 – Join the Revolution

Michael Kay says “What’s Up” to the Food Network

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So after 6 years of begging this guy to audition for “The Next Food Network Star” we’ ve finally convinced Michael Kay that he’s not too crazy to be on the Food Network.  The truth of the matter is, that like many others, we too think that he’s WAYYYY too much for TV.  But goodness, it’s so fun watching him trip people out, that we continue to cheer him on.

He’s made it through the first couple of rounds of casting, but now he’s got to make a home video and submit a couple of signature dishes.  He says he doesn’t care to be on the show, unless they really want it.  But the truth is, I’m sure he’d love to – especially when considering that he’s writing about himself in the third person right now at 2 AM.  Go figure.

Converting a Beverly Hills Home via Korean BBQ

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In this picture S. Scherer puts a final touch on our signature Rock Prawn Amuse, featuring a cabbage two-way and blood orange ginger reduction.

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Take note that each item on the plate is served at room temperature. This we like to do, anytime we serve a medium-spicy (and up) tasting introduction.

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mKay drops the cucumber carpet that will house our first time effort to remake Simako Jee’s 5 potato tar tar.

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Served ice cold, this eskimo escargot packs a tang when finished with our one-time rice vinegar sesame glazee.

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An intermezzo with a twist – of glasss noodles that is: around a double shot glass. Featuring a green tea bamboo broth, coconut water, goji+mangosteen juice. This guy says goodnight and goodbye to your typical palette cleanser.

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How about a Japanese BBQ sashimi platter for dinner? Our crowd planned to hit the LA Club Scene after the meal, so we decided to keep it real, but fresh. Enough said, now get your drink on.

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And drinking they did – sake and sapporo that is. Notice as N.Mouradi and N. Alex pour brews with just enough budge to embrace a sake canon bomb.

Kitchen12000 in Genlux Magazine

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About a month ago we catered a surprise birthday party for the editor of GenLux Fashion Magazine (George Blodwell) and apparently he was impressed, showing by his gracious gesture; a K12 shout out in his latest publication.  If I recall correctly, our very own Natalie Clair overheard him say, “this is the most delectable thing I’ve ever eaten,” referencing our White Truffle Magical Mushroom Shooters offered during the event in Michael Sutton’s  Guys and Dolls Lounge on Beverly Blvd.

“Just to remind you, Genlux is distributed to 50,000 of the wealthiest homes in LA,” – Jesse Burt (personal assistant to George Blodwell)

Kitchen12000 – Join the Revolution.

Zucchini Patties with Remoulade

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Alright so we felt like trying some veggie food experiment, and all we had to work with was zucchini, potato, broccoli, cabbage and mushrooms. Quite honestly it wasn’t set out to be a veggie experiment actually, but we didn’t have any meat – so here is what we did.

First, peel and grate both the potatoes and zucchini. Then we sautéed some fennel, onions, and garlic with some grapeseed oil and finished with a squeeze of orange juice and a bunch of chopped cilantro. Let that cool and then mix with the potatoes+zucchini and add one egg plus some seasoning (salt, pepper, etc.). To cook, coat with flour and shallow fry. So that’s the patty/cutlet/fritter whatever, wait until the end to make those by the way.

Next, steam some broccoli, sauté a few mushrooms and make a cabbage salad. Steamed broccoli is teamed broccoli, and a cabbage salad is simply finely chopped cabage with some type of herb vinaigrette. The mushrooms require a garlic butter that you make by simply blending fresh garlic and butter. Cook the mushrooms on high heat and add small amounts of the butter at a time throughout the cooking process.

The sauce is quite easy, since it’s more of a dressing than a sauce. In a blender, combine oil, orange juice, sundried tomaotes and dijon mustard until fluid and season with salt and white pepper.

Put all of these components on a plate with some type of sloppy direction (organized sloppy that is) and serve with a glass of ice cold pomegranate juice.

Recipe and Photo graciously provided by-Nonee Alexandra of K12. Nonee is neither a cook nor a chef. But she likes to experiment with food, and that’s all that matters.

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Open Faced Pulled Piggy

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We love pulled pork, so we tend to incorporate it (somehow) into every event we cater. And while we’re on the topic of confessions, let’s just be open about it and lay it all out? Pork is cheap, which means we could buy the organic grain fed product without “cry me a rivering.” That’s one. Secondly, pulled pork really doesn’t require much skill to pull off (pun intended) – all you need to do is season it with your favorite dry rub, give it a quick sear & then blast in the oven covered with aluminum (and braising liquid) until it turns into shreddable goodness. Forgive me father, for I have sinned. I took the easy way out, once again. Sorry.

After handling the pork, we move onto choosing a base. I like to use ciabatta because it’s light, neutral and provides a good chew – necessary when serving pulled pork sandwiches. Toast the bread, then cut it, and lightly brush with garlic/lemon butter. The slaw consists of napa cabbage, purple cabbage, cilantro and a mayo-less Red-White-Blue style vinaigrette. For this one, we kept it simple – olive oil, sherry vinegar, salt, pepper, paprika.

Put that all together, and serve with a cocktail napkin so they can stay classy while munching on some good old pulled piggy.

Recipe and photo provided by Hovel Mouradyan of Kitchen12000.

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Shrimp BLT on Crostini

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These little guys are a hit at any cocktail party, or as an appetizer/finger food before dinner. They couldn’t be easier to make either. Start off by toasting a thin slice of baguette bread (or anything that makes you happy) and brushing with melted garlic butter. Top the little toast points with some micro greens, a slice of tomato, wedge of bacon and of course a piece of sauteed shrimp. I’d like to elaborate more on this one, but that’s really all it takes.

Photo by H.Blikian with commentary by A.Bakti of K12 – Kitchen1200: Join the Revolution.

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NY Steak & Eggplant Fries

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The New York was seasoned with salt & pepper, pan seared and served medium rare – only fitting right? The sauce was a BBQ sauce we picked up from Whole Foods that was stupid expensive. It needed some doctoring, so we added a whole tomato, glass of white wine, some toasted fennel, a few garlic cloves and a spoonful of agave nectar. That all got blended and strained through a fine mesh.

Now on the south-east side of this 4 sided ceramic podium you’ll find our favorite “pretend to be healthy” foodeggplant fries. To make these, find the biggest eggplants at the market, peel them, and cut 1″ by 4″ wedges from the middle cross sections. Batter those with a classic flour, egg & panko triple threat – then deep fry. We like to throw some herbs to provence into that panko to give it a little bit of that “bitch get off me” flavor. If you’d rather avoid such mouth water bravado, just keep it simple – salt + pepper.

The plating is up to you, so have fun. You’ll notice that we like to get all Frank Lloyd Wright about it when we can – not saying we did so here, but you get the picture.

Recipe and photo provided by Steve Scherer of Kitchen12000.

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Michael Kay Rouge Video: Food Convention Recap

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First of all, MAD LOVE to the National Restaurant Association’s Food & Wine Convention for flying me out to cover the show. Thanks a lot. Moving forward however, I waited until Day 3 of the convention to give my two sense on what I felt was going on. Now take into consideration that I have a very unique prospective on the whole Planet Earth thing, so certain things I say or do may not be to your taste. That’s just the way the cookie crumbles.

By the way, did I mention that I love you? Okay, well I do.

Video and Commentary by me, Michael Kay of Kitchen12000

Have you tried Numi Organic Teas? Well you should

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Ever since I got a chance to meet this young man at the NRA Food & Wine Show in 2010, I have been drinking Numi Teas exclusively. The genuine nature of his company’s socially conscious efforts completely resonates off of their associates. One world, one people, one race – cuz love is the answer.

Video and Commentary provided by me, Michael Kay of Kitchen12000

The Magic Seasoning Guy, Caught on Video

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So I was pretty much done with the show. I’d visited every booth in the entire convention (well almost) and talked shop with anyone who could rock a smile and dress to fashion. But as I was making my final turn to the finish line my eye caught a large crowd. I walked near and THERE YOU HAVE IT the Magic Seasoning Guy (Paul Prudehomme). Looks like he’s done some serious lap band action to, cuz his fat ass has dropped some major weight.

In case your confused as to who this guy is, checkout this write up by the Illinois Times breaking down this man’s impact on American cuisine. Let’s put it this way, the man single handily brought flavor to the “dull” red white and blue.

http://www.illinoistimes.com/Springfield/article-5026-fighting-dull-food.html

Video and Commentary brought to you by me, Michael Kay of Kitchen12000

Chattin’ w/ Deb Lee of The Next Food Network Star

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So when I found out that Debbie Lee would be making a guest apperance at the Taste of Korea booth this year at the NRA Show, I had my eyes set on the prize. Debbie was a finalist a few years back on Food Network’s hit show TNFNS (The Next Food Network Star). For those that don’t know, I personally auditioned for the show last year and made it all the way to my last casting call. From what I remember, I did a kick ass job with my last video interview; whatever, I guess they weren’t diggin’ my style (surprise surprise).

Anyway, I made some story up over the phone with her publicists about being some big-shot food blogger and with that they agreed to meet with me. Once I had her in my site, I pulled out my iFlip and got down to business. She’s a cool chick (loaded with passion), with various projects to be launched soon. Follow her food truck at @AhnJooLA and view pics of the Ahn Joo Truck & their product from when she visited our very own Jay Huffschmidt of Beverly Hills Porsche (@BevHillsPorsche for twitter).

Video Interview by me, Michael Kay of Kitchen12000

A Rockin’ Thai Spot in Hollywood – Straight Up

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Palmsthai.com I  5900 Hollywood Blvd., Los Angeles, CA 90028

Located at the Corner of Hollywood and Bronson, this place has a reputation for rockin’ authentic thai food.  Upon entrance, the vibe is set, with the smell of coconut milk and spices, cafeteria style seating, east asian karaoke style decor and best of all an Asian guy (no taller then 5′3″) in 5 inch heels and leather tights singing in tune with Bowie, Jagger, McCartney and the rest of the best.

Speaking of the best, these guys were rewarded LA’s best in the “Best of LA” food and wine tour.  That could either mean a lot, or very little.  I’ll assume the best.

I rarely order anything but water as far as fluid goes, but today something or another (probably the ambience) told me I should get a Thai Tea.  Last time I had one of these was when boba just hit the scene in the late 90’s.  Anyway, it was good.

I like to start any Thai Dinner with a warm veggie coconut soup, so that’s what we did.  It wasn’t any better or worse than most of the other’s I’ve had.  One thing I liked though was that it wasn’t to heavy in lemon grass.  Sometimes they overdue it, and it gets all bitter (you know what I’m sayin’).  My take on lemon grass is to treat it like a bay leaf and pull it out of the soup upon serving.  Whatever, it hit the sot.

The first dish that came out was a noodle dish with friend tofu.  Now this thing has some name that I usually remember, this time can’t, and don’t feel like looking up.  All in all this was done well, cooked just right and not too clumpy or soggy like some other places tend to serve it.  Pretty much perfect – okay so what’s next?

So here comes to friend rice.  Now while I am not a fan of friend rice (persae) I defintely do find myself judging the quality of a Thai place by their execution with fried rice.  These guys did a good job; meaning they balance the veggie/egg/rice ratio really well and maintaining rice independence.  By rice independence I mean the presence of individual grains versus the clumpy mush that forks and chopsticks like so much.  Yummy fried rice, no bring on the curry.

I was expecting some type of curry dish, but I got this thing called the Thai Omelette.  Good I guess, if you like battered scrambled eggs.  I like my eggs free of flour or corn starch so I wasn’t the first to break seal.  The sauce was the typical sweet asian honey sauce, which can make cardboard edible, so when paired with that I guess it was okay.  That’s all I have to say about this, now bring on the curry dammit.

I eat my Thai Curry dishes like soup (without any rice); just thought I might throw that in there.  So how did I like this red beef curry soup?  I liked it!  The liquid was just right – perfect amount of spice/veggie/steamy/sweetness.  The beef was a little bit chewy, but it always is, so I guess that’s how they like it.

I usually stick to vegetarian when I eat food from Asia, so dish full of vibrant green goodness can almost never let me down.  This is what they call water spinach.  If that means it comes from the sea or grows in lagoons – I don’t know.  But what I do know is that it was quite good and cooked crispy (which I love).  Alright, one more and I’m at capacity for sure.  Next?

Green Veggie Curry to me equals a close second place behind duck pineapple red curry from being the  best Thai dish I’ve ever had.  They did a great job with it, but only received a 7 out 10 for lack of creaminess in the sauce.

Okay, so overall this place is a totally rockin’ Thai spot in West Side.  The food was good, ambience even better and service totally robotic.  The employees were all of Asian decent and struggled with English, but they had trendy hair cuts, great personalities and best of all wore headset walkie-talkies that they communicated with (lay secret service).  To top it off, they have live music that went from a solo guitar swining Asian rockstar to an Elvis look alike singing behind a HUGE statue of the king himself (which I guess they are famous for).

Word up to Palms Restaurant in&on Hollywood – we’ll be back, for sure.

Photos and commentary provided by Nonee Kay of Kitchen12000