Scene Magazine

Japanese tea ceremony

A few weeks ago, I experienced my first traditional Japanese tea ceremony. It was in honor of “Dolls Day” (or “Girls’ Day,” as it’s also called), and I was invited to attend by my Japanese 101 professor. The entire ordeal lasted a little less than three hours, in three parts. After gathering for a quick group photo in the living room, the first tea service was carried out in the back yard. In a half-circle around the tea master, with her table and all the accoutrements of a proper tea ceremony in front of her, we quietly observed as she wiped the utensils and prepared tea for each guest. The process was explained by one of our hosts, and as each guest received a dessert, followed later by tea, we were taught to receive our refreshments with proper etiquette. The exact phrasing now escapes me, but in translation, we were each instructed to 1) thank the host, 2) acknowledge the guest on our left side (who has already received the dessert or tea), and 3) apologize to the guest on the right side for partaking in the dessert or tea before them.

Summer Salad with spinach, strawberries and oranges

The crazy Northridge heat might be sapping your energy, but you still need to eat. Thankfully, when you just can't take the thought of adding more heat waves to your place, there are many simple and inexpensive meals that can be made without using an oven or microwave. Summer salad is a recent creation of mine, based off of fancy restaurants that do crazy things like pair ripe strawberries with aged balsamic vinegar. You might think this salad sounds gross, but try it - fruit, vinegar and greens actually blend together like a match made in heaven!

Thai sticky rice with mango and coconut milk

After perusing the Thai New Year Festival in Hollywood in 90 degree weather, I decided I needed some refreshment. I desperately wanted some mango with sticky rice, but as is commonplace with festivals, they were selling small boxes of it for five dollars. Put bluntly, that's a rip off, so I went home and made my own! After making it, the sweet yet tangy tones of the mango tickled my tongue, and as I swallowed a lump of sticky rice drenched in sugary coconut milk, I remembered why I love ethnic food so much. If you're looking for a non-conventional desert that's relatively easy to make and great for the sweltering summer months, this is the way to go.

Organic Wine Tours

Are you going organic these days?

The popping sound of a dated and rich wine bottle may symbolize beginning of a romantic dinner for two, represent a closing in a friendly business transaction, or simply signify an end to one very stressful week with the kids. But regardless of our reasons for occasionally breaking out our corkscrews, there is nothing like a flavorsome glass of Chardonnay, Merlot or White Zinfandel to make our tummies warm while at the same time satisfying our most picky of taste buds. But have you ever wondered if there was a more economical or healthier approach to wine making? If so, you are not alone!

Celery root is ugly, but it's really good.

You can find celery roots in the produce section of most markets. Celery root looks like the face of an abandoned and mistreated cabbage patch doll. It's ugly as hell, and not easy to manipulate, but it makes a delicious salad. It's a traditional French dish that looks like a nest of millions of little white maggots in a remoulade dressing. First you carve all the nooks and crannies off the "face" of the root, then cut it into sections. Next you grate it into worm-sized pieces. A food processor comes in handy, because it's a pretty dense root.

Claim Jumper, where the beef is this week

Thus, the best quality cuts of beef from the hindquarters of animals priced at more than $15 and the ambience of steakhouses, sports bars, Western-theme places and family restaurants at which they are cooked and served in the Valley will be featured here every week.

"Steik" is an Old Norse word derived from a culture of tall, hairy, scarred men who demanded meat resemble their greatest battles: huge and full of juice.

The 24 oz. porterhouse steak at Claim Jumper, served with a giant onion ring, along with choice of potato, mixed vegetables and bread, is the Valhalla of meatiness and well worth the $30 price tag.

Oompa! Simple, Sassy Greek Salad

I wish I was Greek, because you know, they're cool - with their protective eye charms and pita bread and olive-oily goodness. But I’m not Greek. Instead I’m some muddling of Austrian, Swedish, Danish and Czech… but I can still make good Greek food! Below is my recipe and pix of some greek salad, a favorite of mine that is simple to make but a little time consuming due to the large volume of chopping. Or you could just cheat and buy bagged romaine and chopped onions. But I think it’s better fresh. Enjoy.

Cooking a hot dog...scientifically

Typically, people just heat their food in a microwave or over an oven. Here is a different, slightly time consuming but fun, way to cook a hot dog using natural heat.

Sena's Peanut Butter Honey Popcorn Balls with Chocolate Shell

I learned this recipe one night when a good friend and I were broke and hungry, and had only remnants from her pantry to replenish us. Being that popcorn was our only option, we begrudgingly nuked the bag of bland, store-brand popcorn and plopped in front of the tube.

After a few minutes, the realization hit me that I just wasn’t enjoying this insipid snack, so I thought to my self, “what extra special touch could take this popcorn to the next level?” Because I knew that both my friend and I are peanut butter junkies, I figured, “why not use it as a dip?” So, she agreed to my outlandish culinary idea and brought over a bowl of peanut butter in which to dip the tasteless little kernels.