Posts tagged with "foodie"

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

Margot

By Vaughn Lowery × Krishan Narsinghani × Michael Moadeb × Anthony Sovinsky

Restaurateur Rohan Talwar helms IB Hospitality and owns the illustrious West Hollywood gem, Norahs. A few months ago, he opened the doors to modish and culinary oasis, Margot – complete with exotic dishes, regional wines and special drink menu.

Margot, a Mediterranean infused restaurant composed of various seating and dine-in areas with 360 degree views of West LA, in Culver City is a diamond in the rough. The rooftop (indoor and outdoor seated venue) nests at the top of the PLATFORM (a boutique shopping experience with fashion/pop-ups, wellness and bites) and borders tons of retail, commercial and a new hotel soon erupting. The speedy Expo line train can be seen swiftly running east to west while you sip and/or dine outside and mimics the likes of some of the more prestigious eateries within Brooklyn’s Dumbo area. Similar to the train, rumors have quickly traveled throughout the city that Amazon will begin developing a new location nearby.

‘Hot like fire’ understates the atmosphere at night as the outside appears to be torched with tons of heat lamps in tow. With fresh farm-to-fork ingredients and handmade pastas (try the spaghetti), this place is a soon to be staple within the LA area. The menu constantly changes for an all-inclusive dining experience, including those with strict plant-based diets. Great for romantic dates, celebratory moments and family gatherings on ‘Sunday Funday’ largely due to their tapas as well as fresh raw seafood bar. Talk about delectable oysters. Step foot inside to find every inch of this establishment scream social media engagement wall. Note murals and tapestries all aligned in tune with a modernistic and contemporary ambiance. Service is extremely courteous, helpful and hospitable. And if that’s not enough to keep you coming back, the handcrafted cocktails will. Try their refreshening grapefruit gin and juice or a fruity frosé – worth every penny. It’s about time Culver City got what it deserved – a casual dining experience with budding professionals who seek something edgy, youthful and tasty.

Boost your metabolism before you eat, as SoulCycle is located on the second floor right underneath Margot. Or, after a zesty salad and sandwich at Margot, you may want to head down to the first level to the cozy ice cream shop with a menu of small-batch flavors, Van Leeuwen Ice Cream.

*Margot is open daily from 11am-2am.

Highlights
• Accommodates approximately 150 seated or 350 for reception
• Rooftop patio with dedicated bar accommodates approximately 120 seated or 150 for reception
• Intimate private dining terrace available for approximately 25 seated or 40 for reception
• Social dining options available for weekend brunches, lunch and dinner
• Market driven menu inspired by coastal mediterranean cuisine
• Full service bar with handcrafted cocktails made with fresh ingredients
• Stunning beach and city views throughout

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

The Taste Returns

Los Angeles Times’ annual celebration of the Southern California culinary scene returns with events in L.A. and Costa Mesa. The pop-up block parties will take place at the Paramount Pictures Studios backlot over Labor Day weekend (Friday, Aug. 30 through Sunday, Sept. 1) and The MET over two days in October (Friday, Oct. 18 and Saturday, Oct. 19).

Hosted by The Times’ Food staff, each edition of The Taste will include three individual events. Unlimited tastings from the region’s best restaurants, a variety of wine, beer and seasonal cocktails, plus access to cooking demonstrations and talks by renowned chefs are included with admission. Tickets, ranging from $80 to $115, are on sale now at latimes.com/TheTaste. Early birds can take advantage of $20 off the ticket price with offer code SAVE20.

Photo credit: Courtesy of LA Times The Taste

Hannah Hart Stars in Edible History

Hi! Ever wondered about the origin story behind your favorite foods?

In Tasty’s new series, Edible History, internet superstar Hannah Hart is learning about and recreating the historic recipes of her favorite foods… with one catch: she has to use as many tools and techniques from that time period as possible.

Since premiering yesterday, the first episode of Edible History already has more than 2.5 million views and the response has been overwhelmingly enthusiastic – fans are loving the fun mix of entertainment and education.

You might know entertainer and food enthusiast Hannah Hart from her New York Times best-selling books, Food Network show, films, podcasts, LGBTQ advocacy, or her wildly popular YouTube series “My Drunk Kitchen” – now she’s entering the Tasty kitchen to combine her love of food and her love of history.

In the first episode of Edible History, Hannah makes a 700 year-old lasagna recipe (spoiler alert: it doesn’t look like the modern-day lasagna you know and love). And the results are… well, maybe the dish doesn’t come out perfect, but the journey is definitely entertaining.

New episodes of Edible History launch every Sunday at 8AM PST on Tasty’s Facebook page, the world’s largest social food network. Tune in weekly to catch Hannah take us back in time and whip up the old school version of your favorite foods.

Tuscan Women Cook

A Culinary Immersion Vacation Experience

Have you ever wanted to learn to cook in Italy, to participate in Tuscan cooking classes? And return home with recipes handed down over generations and collected by us since 2000? Each spring and fall, Coleen Kirnan and Rhonda Vilardo welcome guests from around the world to live, breath and cook as Italians do. Taking advantage of their years of business experience and knowledge, as master event planners, they create an insider’s Tuscan itinerary filled friendly, knowledgeable tour guides, translators, drivers and private cooking classes that only a local resident could access.

Indulge yourself in the Tuscan lifestyle and discover the region’s passion for food and wine in a small group of 18 people or less. The best cooks in all of Tuscany, the local women, or “nonnas,” teach their classes. They’ll share regional techniques, ingredients, and family recipes that have been passed down over the centuries. Put on your apron, gather around the old farmhouse table, get wrist-deep in pasta dough and learn Tuscan cooking from the source. You’ll learn first-hand how to make gnocchi, tagliatelli, and pici— thick strings of handmade eggless pasta made originally in Montefollonico.

Your week with Tuscan Women Cook includes six night’s accommodation at Agriturismo Belagaggio, a restored farmhouse in Montefollonico, breakfast, lunch, and dinner every day, cooking classes, daily sightseeing, visits to local artisans, cheese and wine tastings. Full day sight- seeing in Siena with a private guide who has a doctorate in Sienese history. Full translation is provided at all classes. Transportation to all activities is in a Mercedes minibus with private driver.

For wine lovers, Tuscan Women Cook is situated in the heart of Brunello de Montalcino and Vino Nobile di Montepulciano country, and border on the Chianti wine region. This is the center of the new Italian wine renaissance and a dream locale for your next getaway with family and friends. Wine connoisseurs plan the ultimate Bucket List trip here to sample new wines and visit the spectacular vineyards. Tuscan Women Cook hosts will provide you with exclusive introductions to renowned Tuscan vintners and opportunities to purchase their award-winning wines for their personal cellars.

To learn more about Tuscan Women Cook and view beautiful photos and videos, visit www.TuscanWomenCook.com.

Tuscan women cook, 360 MAGAZINE, Italy, wine, Vaughn Lowery

Tuscan women cook, 360 MAGAZINE, Italy, wine, Vaughn Lowery

Tuscan women cook, 360 MAGAZINE, Italy, wine, Vaughn Lowery

The 13th Annual Kosher Food & Wine Experience Returns to New York

Tri-state oenophiles and foodies will be the first to savor the newest in fine kosher wines, spirits, and creative cuisine all under one roof at the 13th annual Kosher Food & Wine Experience (KFWE) New York (http://thekfwe.com), on Monday, February 11, 2018. The popular event returns to Pier 60, Chelsea Piers (23rd St. and West Side Highway, NYC). Doors open to the public at 6:30 pm. Trade/media hours are 12 noon – 4:00 p.m.

KFWE New York is hosted by NJ’s Royal Wine Corp., the world’s largest producer, importer and distributor of kosher wines and spirits. New York’s premier kosher showcase will feature more than 400 intriguing kosher wines and spirits from around the world as well as trend-setting cuisine from leading kosher chefs, caterers, restaurateurs, and gourmet specialty companies.

The 2019 edition promises more samples of the latest products, limited editions, and Passover delicacies than ever before, and tickets are expected to sell out quickly.

This year’s spectacular wine selection represents all price points, from the Stoudemire Private Collection from Israel ($260 SRP) to Don Alfonso Sauvignon Blanc from Chile ($7.99 SRP). Consumers will be able to sample interesting new varieties from France, Italy, Spain, Israel, Australia, Canada, Chile, Argentina, Washington, Oregon, and California. All wines on offer are kosher for Passover and year-round.

One notable addition to this year’s line-up is the Stoudemire Grand Reserve from the cellars of NBA star Amar’e Stoudemire. Made from premium grapes from Kfar Shamay vineyards in the Upper Galilee, only 1,680 bottles of this Cabernet-Petit Verdot blend were produced.

Bordeaux will once again take center stage at KFWE 2019. “Those who attended KFWE last year will remember the impressive showing of 2015 vintage Bordeaux,” said Gabriel Geller, wine blogger and PR Director for Royal Wine. “Experts say 2016 was another exceptional year, even surpassing 2015. We’re very excited that these magnificent wines are returning to the spotlight.”

Royal is also showing some brand new wines made for the first time in a kosher run. According to Geller, highlights include:

  • Château Clarke, Listrac-Médoc 2016: The Rothschild family and Royal Wine celebrate the 30th anniversary of this flagship wine with a first kosher run of the estate’s Grand Vin.
  • Château du Tertre, Margaux 2016: This outstanding 5th Classified Cru from Margaux, owned and operated by Château Giscours, has come out with its first kosher cuvee.
  • Château Giscours, Margaux 2016: The first Grand Cru from Bordeaux’s left bank made a kosher run in 1993. Geller says the winery’s 2016 – its tenth kosher production – is perhaps its best yet.
  • Château Lascombes, Margaux 2016: The first kosher cuvée of this second growth Margaux was a sensation at KFWE last year. “The 2016 is a model of class and elegance,” according to Geller.
  • Petit Guiraud, Sauternes 2017 and G de Château Guiraud, Bordeaux Blanc 2017: One of the most venerable First Cru sauternes estates, Château Guiraud, has returned the kosher wine world after a 16 year hiatus.
  • Château Saint-Corbian, Saint-Estèphe 2016: Kosher wines from the Saint-Estèphe appellation are a rarity. This wine features the classic characteristics of the region at an affordable price tag.
  • Château Montviel, Pomerol 2016: This amazing Pomerol from the respected Vignobles Péré-Vergé estate returns to the KFWE after an absence of several years. “When the winery released a 2014 kosher cuvée,” says Geller, “it was long sold out before the show. Do not miss out on tasting it!”

Other Noteworthy Offerings
Herzog Winery will show its finest wines and even some library wines at KFWE. The company has been producing award-winning wines from the most prestigious vineyards in California since the 1980s. “Quality is everything. Kosher is just something we ‘happen to be,’” said Jay Buchsbaum, Herzog’s Executive Vice President of Marketing and Director of Wine Education.

  • Herzog Special Reserve Albariño 2017 plays into the increasingly trendy Albariño, a Spanish white grape variety. It is just one of Herzog’s finest wines being shown at KFWE.
  • Ramon Cardova Albariño 2017: Another Albariño entry, this hails from its original terroir, Spain’s Rías Baixas DO appellation.
  • Royal will introduce two 2017 vintage Burgundy wines: Domaine Ternynck Bourgogne Blanc Chardonnay and Bourgogne Rouge Pinot Noir.
  • Pacifica Riesling 2017: From Washington state comes an off-dry Riesling with a German-style profile.
  • Secret Reserve Malbec 2016: Shiloh Winery produces this rich Israeli wine with ripe red and black fruit notes.
  • Teperberg Providence 2013: Bold and complex, this New World blend is the new flagship wine from one of Israel’s largest wineries.

KFWE Gourmet Food
Dozens of gourmet kosher restaurants, chefs, caterers, and food companies will serve up delicious fare including sushi, kosher poke, bison, organic beef and BBQ, and mouthwatering desserts from chocolates and parve ice cream to cakes and cupcakes, among many others.

KFWE Exclusive Trade & Press hours:  12:00 noon – 4:00 pm
KFWE-Open to Public/Press: 6:30 pm – 9:30 pm; Tickets at: http://thekfwe.com

About Royal Wine/Kedem
Since 1948, Royal Wine Corp., also known as Kedem, has been owned and operated in the United States by the Herzog family, whose winemaking roots date back eight generations to 19th century Czechoslovakia. Headquartered in Bayonne, NJ, today Royal Wine’s portfolio of domestic and international wines range from traditional wine producing regions of France, Italy and Spain, as well as Israel, New Zealand and Argentina. Additionally, Royal Wine Corp.’s spirit and liqueur portfolio offers some of the most sought after scotches, bourbons, tequilas and vodkas as well as hard to find specialty items such as flavored brandies and liqueurs.

The company owns and operates the Kedem Winery in upstate New York, as well as Herzog Wine Cellars in Oxnard, California, a state-of-the-art-facility featuring guided wine tours, a fully staffed modern tasting room, gift shop and catering facilities. Additionally, the winery houses the award-winning restaurant Tierra Sur, serving the finest Mediterranean inspired contemporary Californian Cuisine. Follow Royal Wine on facebook.com/RoyalWineCorp/, and instagram.com/royalwinecorp/, and twitter.com/royalwinecorp

la food fest

9th Annual LA Food Festival

Written By: Krishan Narsinghani

The city of Los Angeles is known for an assortment of activities and attractions. The amount of restaurants and food trucks the greater area of LA offers continues to skyrocket.

The ninth annual LA Food Festival took place at Santa Anita Park in Arcadia, California. Thousands of foodies entered the park on a sunny September day to try street bites, hand-crafted drinks and decadent desserts. The venue offered parking for a minimal fee and separate validated parking for VIP ticket holders. Inside the venue included live performances ranging from mariachi bands to top hits radio stations.

One of 360 Magazine‘s personal favorites was the fish tacos. Talk about paradise. With chili powder topped piña coladas, refreshing  salads and oriental wonders, the day was pleasantly overwhelming. The Indian cuisine vendor, Tukda, inspired a fusion of the traditional appetizer Pani Puri by mixing vodka in the liquid filling. It was a sweet and savory delectable that is served at their Culver City Location.

The festival concluded with a contest where guests could vote on their favorite foods and encouraged the use of social media through hashtags: #LAfoodfest + #FoodFestWinnerWinner + #stretchypants.

The day left everyone with high spirits and food comas. Check out LA’s hottest restaurants by visiting the vendor page at lafoodfest.com.

This slideshow requires JavaScript.

Labor Day Weekend Healthy Treats

Fudgy Avocado Brownies

Fudgy Avocado Brownies are a delicious and simple treat that’s loaded with healthy fat to keep you full and help you to fight off cravings for the day.

• Nonstick cooking spray

• 1 medium ripe avocado, mashed

• ¼ cup extra-virgin coconut oil, melted

• 1 large egg, lightly beaten

• ½ cup pure maple syrup

• 1 tsp. pure vanilla extract

• ¾ cup unsweetened cocoa powder

• ½ tsp. sea salt (or Himalayan salt)

• ¼ cup gluten-free flour

• ⅓ cup dark chocolate chips

Instructions

1 Preheat oven to 350° F.

2 Line an 8 x 8-inch baking pan with aluminum foil. Lightly coat with spray. Set aside.

3 Combine avocado, oil, egg, maple syrup, and extract in a medium bowl; mix well. Set aside.

4 Combine cocoa powder, salt, and flour in a medium bowl; mix well.

5 Add cocoa powder mixture to avocado mixture; mix well.

6 Add chocolate chips; mix until blended.

7 Pour batter into prepared pan; spread to make even.

8 Bake for 33 to 36 minutes, or until toothpick inserted in center comes out clean.

9 Cool for an hour before removing from pan. Cut into sixteen squares.

Baked Oatmeal Cups with Berries and Bananas

Baked Oatmeal Cups with Berries and Bananas are the scrumptious red, white, and blue festive treat to satisfy your guests on Labor Day Weekend without sabotaging your nutrition goals.

• Nonstick cooking spray

• 2 large eggs lightly beaten

• 1 tsp. pure vanilla extract

• 2 large bananas mashed

• 1 Tbsp. raw honey

• 2½ cups dry old-fashioned rolled oats

• 1 Tbsp. ground cinnamon

• 1½ tsp. baking powder

• 1½ cups unsweetened almond milk

• 2 cups fresh blueberries (or raspberries)

Instructions

1 Preheat oven to 350° F.

2 Prepare twelve muffin cups by coating with spray. Set aside.

3 Combine eggs, extract, bananas, and honey in a large bowl; mix well. Set aside.

4 Combine oats, cinnamon, and baking powder in a medium bowl; mix well.

5 Add oat mixture to egg mixture; mix well.

6 Add almond milk; mix well.

7 Divide oat mixture evenly between prepared muffin cups.

8 Top evenly with blueberries.

9 Bake 26 to 30 minutes, or until golden brown and toothpick inserted into the center comes out clean.

A Sinful Meal at Yauatcha

Some meals are sinful. Their decadence almost ensures your glutinous damnation. Each minuscule morsel is ravenously devoured with the same lustful rapture say a night of carnal pleasure on a secluded, moonlit beach delivers. It’s wrong, but desire overcomes your senses and you lose your sense of time, space, and all forms of manners in polite company. That’s what Yauatcha delivers a damning dining experience that’s worth turning over your soul to the devil.

Yauatcha is the creation of Alan Yau, a London-based restauranteur who’s most notable restaurant Hakkasan, has transformed over the years from a Michelin-starred restaurant in London’s chic West End, to a full-blown empire that now includes one of the hottest night clubs in all of Sin City. Yauatcha, however, represents a return to Yau’s roots and heritage and does so with the same exacting nature and attention to detail as his other endeavors. Primarily a Dim Sum restaurant, Yauatcha in Waikiki could perhaps give Yau his next Michelin Star; at least that’s what my taste buds tell me.

As a child, my first experience with dim sum came by way of my extended family. Their recipes were one of my fondest childhood memories and what I looked forward to devouring every time we visited. Chief among those recipes I yearned for was one for Char Siu Bao, a sticky, squishy, sumptuous rice flour dumpling filled with BBQ pork. I could pontificate on this humble little bun for days, but suffice it to say, I judge Dim Sum on their Char Siu Bao. Yauatcha’s did not disappoint.

The three Char Siu Bao buns were like clouds. These little balls of heaven dissolved in my mouth as if they were made of cotton candy. And the BBQ pork is buttery and savory and absolutely mouth-wateringly splendid. I’ve had oodles of Bao before, and as I mentioned earlier, I grew up eating them. These, these perfectly white little bubbles of sweet, sweet pork are on another level. Sorry, Grandma Amy.

Up next were Yauatcha’s venison puffs. As with all of the restaurant’s servings, they can be shared, although take a bite of any offering and you may wish you had come alone. The venison puffs are a new take on other traditional dim sum, but elevated to a level of refinement I scarcely believe can be pulled off day after day. They’re smoky bite-sized pieces of heaven. The crust is flakier than your mother’s, or grandmothers, lard-baked apple pie. It’s as buttery too. Yauatcha uses clarified butter throughout the cooking process, including in the pastry dough. The chef meticulously applies the butter to the crust layer after layer, letting each seal the smoky meat underneath in a pristine eggshell-like capsule. Cracked open and the meat still steams. We ordered two plates of the venison puffs as there wasn’t enough.

Our waiter Joey, who had been lovely throughout the night, suggested we then try two other dishes, the Jasmine Tea Ribs as well as the Prawn and Crispy Bean Curd. We nodded incessantly to both suggestions; our mouth’s salivating after the beautifully scrumptious dishes prior.

A quick aside, Yauatcha’s wait staff is knowledgeable and passionate about the food. They know how each dish is constructed and how fresh the ingredients are, all of which are practically still mooing, growing, or photosynthesizing. Yauatcha’s staff is exactly how restaurants want their staff to behave and every damn restauranteur needs to take notice of Yauatcha, their execution is perfection distilled.

As for Joey’s suggestions, they couldn’t be any more spot on. The first out were the Jasmine Tea Ribs. AS they come in a half-rack, Joey split up the ribs at the table so as none of the important juices left the plate. However, he could’ve blown on the ribs and they would’ve split, as calling them fall-off-the-bone wouldn’t do these ribs justice. Imagine the finest, most indulgent Swiss chocolate as it melts in your mouth. That’s almost the same texture of the Jasmine Tea Ribs. They almost liquefy, leaving nothing but a spring-cleaning devoured bone that you’ll suck on like a lollipop due to the jasmine smoke permeating the bones themselves. Yauatcha additionally coats the ribs in a sweet, slightly smoky sauce that’ll have you asking where you can buy a bottle of it. Sadly, you can’t.

With my first healthy bite of the Prawn and Crispy Bean Curd, I uttered “Holy Moses!” After hearing my exaltation from across the quiet and reserved room, Joey came over, looked at my face, which surely made my emotions well-known, and told me it was his favorite dish on the menu. I’m not sure how to even describe the dish itself outside of writing how I think my grunts, groans, and moans are spelled. There’s a soft, luscious texture of this dish that makes you think you’re actually eating something much more high-class, something more similar to caviar or a truffled steak. The prawns are crispy, yet the overall texture is soft. The flavors are both bold, yet demure. No ingredient overpowers the others. They brought us eight pieces, I wish it was twelve.

We additionally paired our meal with a 12 year old sake that came in an ingenious glass that featured an ice recess on the outside of the bottle ensuring that the sake was perfectly chilled and water-free, and a glorious Japanese take on a Moscow mule—Virginia Black whiskey, ginger, cardamom, vanilla, lemongrass, lemon and ginger beer. They were everything we could’ve asked for.

Yauatcha’s lineage traces back to Yau’s flagship restaurant in London, where the Yau earned a Michelin star. You might think that some of the first restaurant’s greatness would get lost in transit across the Atlantic, but you’d be dead wrong. Yauatcha in Waikiki deserves every ounce of praise as the flagship location in the West End. Between the lovely wait staff and the knowledge that they bring, and the food they prepare with all the delicacy, precision, and care of a brain surgeon, you’ll have one of the best meals in your life. I know I did.

Complex × Fuse

Talent Featured: Lena Waithe, Tyra Banks, Karrueche Tran, Angie Nwandu, Padma Lakshmi

Airdate: Wednesday, June 20th at 11 p.m. ET / PT

TUNE-IN: Tyra Banks discusses her all-new novel, “Perfect is Boring: 10 Things My Crazy, Fierce Mama Taught Me about Beauty, Booty, and Being a Boss” and reveals runway model tips and tricks as she chows down on a round of spicy hot wings; and screenwriter Lena Waithe discusses her life in Chicago prior to fame and more on an all-new Complex x Fuse this Wednesday, June 20th at 11 p.m. ET/PT on Fuse.

Episode Highlights:

  • Supermodel and producer Tyra Banks reveals some of the most memorable moments of her modeling career on Hot Ones. Later, Top Chef judge Padma Lakshmi visits the legendary White Mana Diner, a New Jersey hot spot for celebs such as Al Pacino, among others on First We Feast’s The Burger Show.
  • Screenwriter and producer Lena Waithe talks growing up in Chicago and being influenced by Kanye West, Michael Jordan and more on Sneaker Shopping, while model and actress Karrueche Tran strolls down memory lane to let fans know all about her past Myspace profile and favorite songs on Delete Your History. Afterwards, celebrity culture savant Angie Nwandu of The Shade Room talks her transition from growing up in the foster care system to now running one of the most well know media sites in the world on Blueprint.

ABOUT: Complex x Fuse features exclusive first-looks of athletes and celebrities eating killer food, answering burning questions, and revealing the secrets behind the hottest kicks. The weekly Complex-branded block features first-run segments from Complex’s core slate of more than 20 digital shows including signature series like First We Feast’s Hot Ones, Sneaker Shopping and Everyday Struggle.

Gotta Have S’More

June 7th, 2018 / Los Angeles, California

Covered By Krishan Narsinghani

Images Courtesy of Taylor Sullivan at Muse Media

Fairfax Avenue just added on their newest tasteful delight, Gotta Have S’More. This new restaurant is located at 1066 S. Fairfax Avenue, in the neighborhood of Little Ethiopia. After excelling in the e-commerce space, the owners have now expanded to a retail location & 360 Magazine had the opportunity to join their premiere event. With a variety of aesthetically pleasing s’mores and cupcakes, you won’t be disappointed. Reminisce your childhood and prepare for a flavor explosion of sweet delectables at Gotta Have S’More.

This slideshow requires JavaScript.