Posts in FOOD
PASADENA: Masters Of Taste 2017

This year's Masters of Taste was a perfect combination of luxurious food & beverage vendors. I was lucky enough to sample all of my favorites an hour before the rain came down, HARD! 

100% of event proceeds benefit Union Station Homeless Services, a 501(c)(3) organization helping homeless adults and families rebuild their lives.

Some of my favorite vendors:

Bone Kettle / 67 North Raymond Ave Pasadena, CA 91103

Hoke Poke / 801 S. Hope St Los Angeles, CA 90017

Kato / 11925 Santa Monica Blvd Los Angeles, CA 90025

Venice Whaler / 10 W Washington Blvd Venice, CA 90292

Belly Bombz / 11824 Artesia Blvd. Artesia, CA 90701

Milk + Honey2981 Bristol St Ste B6 Costa Mesa, CA 92626

Hamasuku / 11043 Santa Monica Blvd  Los Angeles, CA 90025

Dirty Cookie / 2493 Park Ave Tustin, California 92782

Food with a cause is something I can definitely get on board with. As a food blogger, I have the incredible good fortune of eating delicious food regularly. It's important to remember that there are people far less fortunate. When restaurants and causes give back, it means a lot to me. 

xo, Jenny

NOHO: Groundwork Coffee

Groundwork Coffee unveiled their North Hollywood location a this past February. The location sits between the Orange Line & Red Line and built into the Historic Train Depot. I went to high school in North Hollywood and let's just say... give or take 5-10 years ago, North Hollywood wasn't a destination. Unless you're looking for Yum Yum Donuts or Big Time Burger. 

With the new development happening in the Arts District, North Hollywood is actually a full service hangout with food, art, & entertainment. 


Some must order items are the Breakfast Tacos (Chino Valley Ranchers™ scrambled eggs, sweet potatoes, queso fresco, avocado, picked red onions, chipotle aioli, corn tortillas, harissa hot sauce) & Short Rib Hash (Chino Valley Ranchers™ poached egg, Bitches Brew short ribs, sweet potatoes, organic spinach, green onion, togarashi, harissa hollandaise).

Coat from Topshop; Top c/o Romwe; Jeans from Topshop; Boots from Zara; Bag from Zara

xo, Jenny

DTLA: Chimney Coffee

If you haven't checked out this BOMB cafe, you're totally missing out. Seriously. Their menu ranges from incredible breakfast sandwiches (see below) to matcha brick toast (also see below). 

Chimney Coffee House

1100 North Main Street Suite B

Los Angeles, 90012 CA

Another MUST order item is their cheddar scone. They aren't made in house but they are literally the best savory scones I've had. Willy and I had to fight each other for crumbs. 


Outfit: Sweater c/o Shein; Jeans from Zara

Makeup Details:

Eyes: NYX Love Contours All

Lips: Mellow Cosmetics in Puerto Rico

xo, Jenny

RECIPE: Cinnamon Carob Banana Pancakes with Zevia

Fun fact, did you know that you can replace eggs + milk with canned soda when baking? I used to do this back in the day with premade cake mix and sugary soda and was amazed at how amazing the results were. Well today my tastes have changed a little I've partnered with Zevia to upgrade my recipes. For these pancakes, I used Zevia's Cola. Their zero calorie, zero sugar sodas were perfect for making my pancakes healthier. They have a wide range of products so the possibilitie are endless. 

Zevia is more than a beverage, it’s a movement. Whether you’re craving a pop of flavor, need an extra pep n’ your step before a workout, or fancy something sparkling, we’ve got you covered. Always zero calories, zero sugar and no artificial sweeteners.

Cinnamon Carob Banana Pancakes

Serves 2-3


  • 1 cup all purpose flour
  • 2 tablespoons of sugar (you can use less if you'd like it to be less sweet)
  • 2 teaspoons baking powder
  • Pinch of salt
  • 2 tablespoons of butter
  • 1 cup of Zevia Cola
  • 1 cup of carob chips
  • 1-2 bananas (depending on how much you like bananas!)
  • Cinnamon

1. Measure out your dry ingredients: flour, sugar, salt, & baking powder. 

2. In a medium bowl, mix together the dry ingredients.

3. In a second bowl, mix together the Zevia + melted butter. 

4. Combine the wet + dry ingredients. 

5. Mix until mostly smooth. Some chunks are ok. 

6. Sprinkle cinnamon to your desire. I prefer a good amount soI  added quite a bit. It's better to add to the batter so all the pancakes have an even amount of cinnamon as opposed to topping them during the cooking. 

7. Heat pan on medium heat. You can use olive oil or butter to grease the pan. Use a large ladle to spoon the batter on the man. 

8. Once the shape of the pancake forms, add toppings. 

9. Once the edges start to brown, flip the pancake. Allow 2-3 minutes and remove from pan. 

10. I ate mine without syrup because I felt the carob chips were sweet enough!


Enjoy! Let me know if you recreate this recipe and what you think!

xo, jenny

STUDIO CITY: Dinner at Girasol

I was first introduced to Girasol last September. My sister's boyfriend wanted to celebrate her fellowship accomplishments and take her out to a nice dinner. A fan of Jonathan Gold, he selected a restaurant from the famed list. Willy and I joined because we'll take any excuse to dine out and try a new restaurant. 

Willy and I came back for a second time and got to try some favorites on the menu as well as some new seasonal items that aren't quite yet available. 

We started the meal with hamachi and octopus. I'm a huge fan of hamachi and will order it almost everywhere I go. This one is served with a gazpacho broth that has the perfect citrus notes. However, I think the octopus really stole the show. Super tender and juicy, the octopus features, "Eggplant Caponata, Cherry Tomato Flora Bella Farms Bitter Greens Toasted Lovage." 

One of my favorite dishes of the night was the Chicken Confit (left). It has a bleu cheese dressing that I've never had with chicken surprisingly. The combination was heavenly and the chicken was cooked to perfection. 

By far my favorite dish was the Braised Beef Cheek served with fig puree and bone marrow. I had never really been a bone marrow fan until a small restaurant named Bestia changed the game for me. This Beef Cheek was so beyond tender it basically fell apart at the touch of my fork. I sliced it with a butter knife. 

At Girasol, I want to integrate the knowledge and skills I’ve acquired throughout my career, and present a new dining experience for Los Angeles to enjoy. My goal is to showcase a true taste of California by using exceptional ingredients foraged from the Angeles National Forest.

Executive Chef Justin Abram does an amazing job at celebrating the beauty of California cuisine. Definitely worth a try if you're trying to eat your way through Jonathan Gold's picks and/or want a nice dinner in the valley. 

xo, jenny