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Without garlic, flavors just seem to be flat. Life is better with garlic!
Rise to the Challenge FOOD CHALLENGES TO TEST YOUR GRUB SKILLS
Photos - Johnnie's Pastrami: Katie Tobin May | Chomp Eatery & Juice Station: Veronica An | Rock & Brews: Karen Patterson | K Ramen. Burger. Beer: Randi Slusher | Duke’s Malibu: Diane Lombardi
BIG FAT FATTY
Challenge: A well earned name to a sandwich with cheesesteak, cheeseburgers, pastrami, chicken fingers, crisp bacon, mozzarella sticks, jalapeños, fried eggs, fries, onion rings, chili, marinara, and "fat sauce" on a 27-inch garlic hero. Prize: Finish in under 40 minutes and your $49.99 sandwich is free. Winners are also given the opportunity to create and name their own sandwich. Fat Sal's fatsalsdeli.com
SPECIAL #2
Challenge: Orochon Ramen's spiciest bowl has seven different spice levels. Prize: Finish the whole bowl in under 30 minutes and gain bragging rights, a place on their wall of fame, and a free t-shirt. Orochon Ramen
LIKE A BOSS
Q&A WITH EXECUTIVE CHEF ERIC BOSRAU AT DUKE’S MALIBU Q: What is your favorite place to go for a perfect sandwich? What's it like? Eric BosRau: I’m really a burger guy and there is this little family owned burger place that has been open since 1959 that I love to visit when I’m able to get back to Minnesota where I grew up. Their burger is a take on the traditional American burger and they haven’t changed how it is prepared since 1959. It always brings up fond childhood memories and they truly serve an amazing burger and fries. Think In-N-Out, but better. Q: Can you describe the flavors behind your unique pulled pork sandwich? What's in it? Why is it so popular? EB: It’s a mix of Hawaii meets the South, with our 5-spice pork—cooked Imu style, mango bbq sauce, apple cider slaw, pickled Maui onions, locally sourced pan de sal bread and our house made Kennebec chips. It’s super popular, well, because it is pork, and what is not to like about pork? Also because it caters to those guests that are looking for something familiar sounding, but with an interesting and unique twist. Q: Every chef has a favorite secret ingredient, what’s one you use to really make the flavor pop? EB: (Laughs) If you asked anyone that knows me, they’d
tell you that my favorite ingredient is garlic. Without garlic, flavors just seem to be flat. Life is better with garlic! Q: Have/would you take part in any food challenge? Which one? EB: Sure, I’d take part in a competition. If you don’t try, you can never succeed. But, what competition? Maybe a kind of competition where you need to have a partner. Say, a partner that is a notorious food blogger, but has never really cooked before. Now that would be fun, and a quite a test! Q What's your ultimate foodie guide tip? EB: Los Angeles is an epic food destination with so many diverse choices sprawled out over a huge metropolitan area. It’s daunting to keep up with what’s new here in LA and in the food world in general, so my tip is to find a food writer or blogger that reflects your tastes and values. There is so much information out there today offering opinions about food – but I love to hear and read about what some of my favorite writers are enjoying. Jonathan Gold from the LA Times has an incredible way of articulating his passion and has never led me astray.
54”X54” CHALLENGE
Challenge: You have two hours for your team of eight to finish off this massive pie. Choose your toppings and settle in—it’s going to be a bumpy ride! Prize: Your $218 pizza is paid for, your team receives $1,000, and your photos will be taken! Big Mama’s and Papa’s Pizzeria, Eagle Rock bigmamaspizza.com
THE CHALLENGER
Challenge: Sunset Deli offers a beast of a sandwich—3 lbs to be exact—and full of delicious ingredients. Prize: Finish, and you’ll end up on their Facebook page. Beat the 10-minute record, and your sandwich is free. Sunset Deli sunsetdelihollywood.com
Duke’s Malibu 21150 Pacific Coast Hwy, Malibu, CA 90265 310.317.0777 | www.dukesmalibu.com LOCALE MAGAZINE 45