Archive for the ‘food’ Category

Go Get Em Tiger / Holiday Drinks

December 7th, 2016

Every Thanksgiving the team at Go Get Em Tiger puts their spin on holiday drinks. They always one-up themselves and 2016 was no exception. Here are links to a couple of articles with info about the drinks, ingredients and insight to the prep for this wonderful event: Eater LA / Sprudge    


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Every Thanksgiving the team at Go Get Em Tiger puts their spin on holiday drinks. They always one-up themselves and 2016 was no exception. Here are links to a couple of articles with info about the drinks, ingredients and insight to the prep for this wonderful event: Eater LA / Sprudge

 

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US Coffee Championships 2015

April 9th, 2015

Coffee is both polarizing and delicious. It is also one of the most consumed drinks in the world. Across the globe, coffee professionals compete in regional and national competitions to earn the right to represent their countries. At the US Coffee Championships, they strive to be the best in four different categories: tasters cup, brewers […]

 

Coffee is both polarizing and delicious. It is also one of the most consumed drinks in the world. Across the globe, coffee professionals compete in regional and national competitions to earn the right to represent their countries. At the US Coffee Championships, they strive to be the best in four different categories: tasters cup, brewers cup, latte art and barista. The tasters cup is intense and requires an acute sense of taste while trying to be as accurate as possible – as quickly as possible. The brewers cup has the competitor and coffee working together to create an idyllic experience. The latte art competition showcases the best of the best in texture, foam, form and symmetry. The barista championship is about service, experience and hospitality while serving three specific drinks: espresso, cappuccino and a signature beverage.

Every year the Specialty Coffee Association of America puts on the event in the United States and does a great job of hosting (this year in Long Beach, California). It takes an army of people that work, volunteer, compete and contribute to not only showcase coffee, but the professionals who are putting in the time to take coffee to the next level.

Thank you to so many in the coffee community:

SCAA / for having me and allowing me access to the community.
Sprudge / for everything you do to inform on all the latest and greatest.
Barista Guild of America / for sharing and creating.
Nuova Simonelli / for the lovely espresso machines.
Cafe Imports / for support from seed to cup.
Bonavita / for helping create the perfect brew at home.
Urnex / for making coffee and equipment better.

Congratulations to the winners of 2015! The 2015 World Barista Championship begins Thursday, April 9th in Seattle, Washington. If you aren’t able to be there to see the event, the next best thing is to watch the livestream starting at 8:15 am PST.

USBC SCAA 2015

Long Beach, CA

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Santa Cruz

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Charles Babinski

Charles Babinski

 

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bibimbap

November 21st, 2014

food fuels the soul. creativity in the kitchen is one of the best parts of enjoying food. I understand and agree with the former; but the latter? I’m not creative with food. you know the lost ones who keep asking what chore they can do next so they seem occupied and are willing to help […]

 

food fuels the soul. creativity in the kitchen is one of the best parts of enjoying food. I understand and agree with the former; but the latter? I’m not creative with food. you know the lost ones who keep asking what chore they can do next so they seem occupied and are willing to help even if it’s washing the vegetables or stirring the items in the pan? that’s where I fit in – or have placed myself for a very long time.

2014 has been a transformative year, though. I committed to spend more time in the kitchen. I wanted to understand prep work, knife skills, soaking items, ingredient combinations from different regions, and even plating. this understanding was accomplished through a lot of internet research – from watching videos to reading recipes. to eat a meal knowing that you were part of the process is very fulfilling.

I put all I have into my photography shoots. I do all the prep work, choose which items to take on each journey, photograph the occasion, work on the images and eventually deliver the goods. I love the process since it is a collaboration between my clients and myself. the food journey I am on is a direct reflection of the journeys I’ve been on in the past… very familiar, yet different. maybe food is changing me?

 

vegan bibimbap:
rice
grilled soft tofu
wilted spinach
sautéed julienned carrots
sautéed julienned daikon/watermelon radish
sautéed julienned zucchini
sautéed mushrooms
pickled red onion
chili paste
maple syrup
soy sauce
sesame seed oil
minced garlic
minced scallions
sesame seeds

pre-made:
sauce
carrots
daikon
zucchini
mushrooms
spinach
red onion

individually cook each item and put into separate serving dish trays. once all items are prepared use a large bowl and start assembling from the bottom with rice. from there divide the spinach, carrots, daikon, zucchini, mushroom and onion on top. next place the tofu on top and finally chili paste – to desired taste. finally mix all items together and enjoy.

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new venture

October 23rd, 2014

food.

I have been on a journey the past couple of years. a personal journey that has been influenced by people, places, ideas and any other thing that I’ve encountered, read or thought about. the human experience is very similar yet the path every individual goes through is vast and no two people will walk the same line.

 

food.

I have been on a journey the past couple of years. a personal journey that has been influenced by people, places, ideas and any other thing that I’ve encountered, read or thought about. the human experience is very similar yet the path every individual goes through is vast and no two people will walk the same line.

in 2011 my wife was (and still is) trying to understand and listen to her mind and body. SuJin was not following a person or way of life, but rather establishing her own goals. through her self-realization items were omitted from her diet. with the addition by subtraction she gained clarity. this is who was wanted to be and most importantly, it felt right.

the food she chose to eat did not define her, but technically she incorporated a vegan diet. this was something new for the both of us. as a supportive spouse, I would partake in this diet whenever I was in her presence. it was not only easier to prepare and cook this way, but also to respect her. when I wasn’t with her I would eat as I had always done so in the past–with whatever was around me. now, this is in no way to say there is a right or wrong way to eat, but my personal experience.

after some time I gave thought into my own eating choices and made the decision to support my wife and her diet 100%. that meant adapting a vegan diet. it was actually an easy transition since I’d been eating this way about 75% of the time.

oh, the new venture part! since food is a big part of me and everyone else who eats (where do you wanna eat? what’s for lunch today? etc.), I’ve decided to incorporate food as a part of my business. food fuels the stomach and soul. it does this for everyone yet the reason behind it is as unique as it was for SuJin and me. the food You make is important and I understand that. I want to be a part of that creative journey and visually express the food that matters.

minimal ingredients. unique flavors. farm to table. vegan. organic. local. I’m in. now, who wants their story told?

vegan psl

vegan pumpkin spice latte