201 Center St Promenade, Unit B, Anaheim, CA 92805
Pricing - $/$$ | Dining - Casual, To-Go | Cuisine - Vegan
www.thehealthyjunk.com


Do you ever get a craving for vegetarian or vegan food? I do. If you don't, you probably will after noshing on some tasty dishes from Healthy Junk. As I try to be more health-conscious, I am finding that it has been difficult to find places that do meatless dishes well. My friend had this place bookmarked to try out so we decided to visit it one day for lunch. It's located in an area where I had no idea restaurants and other small businesses existed but it does look like an up and coming spot: the Center Street Promenade in Anaheim. In the same area there was a 118 Degrees, a yoga mat, a sign for an upcoming cheese shop, and other neat boutiques. Healthy Junk itself was housed in a corner section of a building with bold letters proclaiming "GOOD FOOD" inside. There were two other restaurants within but it was easy to spot the fruit and veggie-oriented restaurant that set itself up like just a fruit stand. The fatalistic bunny skull in their logo told me that I would like this joint and the interior decor confirmed it.


There being so many options, I found it hard to limit myself to just one thing (by the way, you can view their menu online!). Of course this resulted in perhaps some overspending and certainly take-home boxes but who cares? It's good for you right? My starter was their Curly Yam Fries ($4.95 - a mountain of crispy yam fries drizzled with ranch and BBQ sauce), a cornmeal-crusted concoction that I wish I had separated from its sauce. I'm not saying the sauce wasn't good; I'm just saying that there were a heck of a lot of fries and reheating these bad boys with the sauce on was not tasty. Fresh, though, these were a fantastic alternative to the ubiquitous sweet potato fries everywhere else and in a different shape as well. With cornmeal as the crust, it didn't need nearly as much deep frying as one might expect. My friend opted for their K Chips (kale tossed with olive oil and sea salt, baked to a crisp and served with ranch), a surprisingly well-done dish that had us both talking about our own failures at making such perfect snacks. Somehow Healthy Junk managed to turn these kale leaves into crisp wisps of flavor. How did they crumble in our mouths so readily? They were hardly chips as much as they were teases of culinary expertise. I found them tasty and the right texture to cry, "Sorcery!" at the excellence. In addition to our starters, we also got juices to sip on - hers was a carrot orange and mine a carrot-apple-ginger. Refreshing!


The entrees are in categories of salads, burgers, Mexican food, or flatbreads. For her, the Mango Tango salad ($7.95 - rainbow quinoa on a bed of Romaine topped with jicama, tomato, and avocado drizzled in a mango dressing) was the choice. Though the presentation was beautiful, my taste of the dish seemed a tad lackluster. Perhaps the Romaine was too skimpy or the dressing too sparse. The vegetables were gorgeous however and the crisp jicama with crunchy mango made so much sense together. My choice was the Portobello Burger ($8.95 - grilled Portobello, marinated patty, aioli sauce, lettuce, tomato, and red onion drizzled with a balsamic vinaigrette), a thick burger of a meal that I had been curious to see. Most restaurants just grill up a fat mushroom and serve that as a patty but here at Healthy Junk, a flavorful patty made up of mushrooms was the star. In fact, my friend who practically abhors mushrooms actually said that this burger could change her mind...maybe. Anyhow, the mushroom patty was topped with more mushrooms (I was in heaven - LOVE mushrooms!) and crunchy greens. I found myself nearly drooling over their aioli slathered all over my bun (that's not...wrong to say, is it?) and promptly dispensed of this wondrous burger. Well done Healthy Junk - I will be back!

Photography by Minerva Thai.

May 29th at 6:00pm = another night of a packed Subzero Wolf West Showroom in Costa Mesa. Of course - why wouldn't it be? The Golden Foodie Awards were hosting their second of the Golden Chef Series events for 2013, this time featuring the talented Chef David Suscavage of House of Blues Anaheim. With ticket admissions to benefit Share Our Strength's No Kid Hungry program, the event was inevitably going to find itself the talk of the evening as participants ate delicious starter foods from the program sponsors (Melissa's Produce, Sadie Rose Baking, Addington Toffee, Hawaiian Springs Water, Cabot, and La Crema) while watching a chef make a favorite dish. Charlie Plummer, the sommelier of Jackson Family Estates, was back at it again as the emcee for the evening, keeping the crowd lively and the chef talking. His energetic antics and provocative questions not only educated the audience about what was going on up front but also presented us with insider insight.


The prep work was all ready, the cameras set up, and the audience waiting - showtime started just about on time. Everyone seemed curious about the beautiful dishes presented on the left side of the counter so of course, the curiosity had to be sated. Chef Suscavage pointed out to all of our drooling eyes and ears that these were features from their menu including a Jambalaya (marinated chicken, white rice, andouille sausage, sweet peppers and roasted green onion in a spicy traditional jambalaya sauce) that we got to taste, street tacos with "love sauce" (a citrus-y chipotle pepper cream), a flatbread, and lobster mac and cheese. With the restaurant coming to their 20th anniversary, its menu was sure to abide by their saying of "Let music and food feed your soul." The line is also a part of why for the evening, we were to be treated to a demonstration of their VOODOO Shrimp with Jalapeno Cornbread. As Chef said, it "warms you from the inside out" and is just one of his favorite dishes that's been around since the place opened. By the way, did you know that the House of Blues makes all of their sauces from scratch?


We then learned a bit about Chef David Suscavage himself as well during the event. Currently the Executive Chef of the House of Blues Anaheim, he was a man who found himself often traveling from coast to coast for various stints at specialty restaurants (such as Nassau Inn and Steakhouse at Harrah's Resort) before eventually settling back here in Orange County. No worries - the audience put him to the loyalty test by asking several OC-oriented "this or that" questions. He rightfully picked Gwen Stefani over Lady Gaga, Orange County over South Jersey, and both wine and beer (who needs to choose one or the other for that question?) during this "interrogation." We also got some background on his sous chef Leo Ramirez who has been with House of Blues for about 1 1/2 years and his main prep chef Max Martinez who has been with the business for 8 years. Fun fact about Max whom Chef Suscavage referred to endearingly as their "rescue chef": he started working at House of Blues as a security guard but with his constant peeking into the kitchen during his shifts, the management promoted him to a kitchen role. As Leo describes it, he began "looking for a career, not a job." I had a fun time talking to these two before and after the event.


With all of the friendly banter back and forth, we soon realized that everything was already good to go! Time seemed to fly by so quickly as the prepwork for the VOODOO Shrimp with Jalapeno Cornbread swiftly turned into plating. During the cooking, we learned about the chef's choice for using jalapeno in his cornbread as opposed to other peppers (it's at a heat level most people can handle and are familiar with), the deveining method for the tiger shrimp he was using, the flavor profile of Mexican oregano that steered his choice towards using that in his shrimp sauce (its citrus aftertaste), and why we shouldn't put salt in the shrimp's marinade (it will cook the shrimp prematurely and suck out too much moisture). For the aspiring chefs, Chef Suscavage advised on the realities of not only loving your passion but also putting in the hard work to make it happen; good advice, chef!


Then the challenge arose for emcee Charlie to put his wine-pairing skills to the test. He settled on a white and red (Chef preferred the white) for the plate to appease both wine-loving types. For the white, he opted for a Pinot Gris with high viscosity and full body for its acidic profile that easily cut through the heat of the VOODOO sauce but still managed to complement the flavors well. The red came in the form of a Zinfandel meant to highlight the savory notes in this dish. While the two tested the pairing together in a "romantic" eating-off-the-same-plate moment, we audience members sat back and drooled at the thought of wine swishing in our mouths after a spicy bite of the shrimp. Luckily, we did all get a tasting of the wholesome dish, and yes, it was delicious.


Yet another educational event presented by the folks over at Golden Foodie Awards - thanks to them and the chefs at House of Blues Anaheim for making it happen. If you're curious yourself about the recipe for the VOODOO Shrimp, you can take an abbreviated gander here:

1. Jalapeno Corn Bread
   Mix together 1.5 cup cornmeal, 1 cup all purpose flour, 1 tbsp baking powder, 1/3 cup sugar, and 1 tsp salt. In a separate bowl, combine 1.5 cup buttermilk, 2 beaten eggs, 1/4 cup diced jalapeno, 1/4 cup grated Asiago. Coat cast iron skillet with 1 tbsp each of butter & sugar. Pour batter in to fill 3/4 of the skillet & bake 25-30 minutes at 400F.
2. Shrimp Blackening Spice
   Combine 2 tbsp paprika & 1 tbsp each of ground white pepper, garlic powder, cayenne pepper, and dried thyme. Include 1 tsp cracked black pepper too.
3. VOODOO Shrimp Sauce
   Mix together 1/4 can of beer (he used Sam Adams), 1 bay leaf, 1 oz Worchestershire sauce, 1/4 tsp black pepper, 1/8 tsp cayenne pepper, 1/4 tsp dried basil leaves, 1/4 tsp dried Mexican oregano, 1/4 tsp shrimp base, 1/4 tsp chicken base, 1/3 cup sugar, and 1 cup heavy cream. Reduce until mixture coats the back of a spoon. Discard bay leaf.
4. VOODOO Shrimp
   Devein 6-12 tiger shrimp (16/20) and coat in blackening spice. Marinade for 1-2 hours. Sear in a pan before adding VOODOO sauce - bring to a simmer. Spoon 1 oz unsalted butter into sauce. Toast buttered triangle of cornbread. Add 20 halved teardrop tomatoes (10 red, 10 yellow) to shrimp to toss. Spoon shrimp over cornbread and garnish with long chives.

Enjoy your creation! P.S. According to Chef Suscavage, it is a sin to make that cornbread without a cast iron skillet so make sure you get yours ready when you make this dish!


Photography by Duc Duong. More photos available on Facebook.

If you're one of the early birds that is a big fan of the award-winning breakfast & lunch menus of Fullerton's Early Bird Cafe, you're in for a treat come dinner time. A dinner service is in the final stages of development (aka the testing on we guinea pigs stage) with menu items given a creative twist on some diner dinner classics. The official release of dinner service will be June 4, 2013 from 5:30pm to closing (Tu-Sat) but I was fortunate enough to get to taste the menu items yesterday night and I was thrilled. With not even a year under their belt, Early Bird Cafe has managed to capture a fan base for their seasonal, innovative, and from-scratch foods. If they are feeling any bit timid on that crowd warming up to their dinner menu, I'll say that they have nothing to fear. It was a fantastic spread last night during the preview.


The menu will feature two types of main dishes to enjoy - Small Plates (designed for sharing at 2-3 per person) and Large Plates ("treat this like an entrée or go family style – your choice"). There were actually several that I was unable to taste but considering the variety they had, I didn't regret it because even with five at the table total, we were all verily stuffed by our departure. The staff was very on top of what they were doing throughout the night, a welcome addition to our experience. I wish that I had sat down somewhere more conducive to taking better pictures with my flash-less camera (forgot it!) because everything that came from the kitchens was artfully presented.

 
The first to arrive on our table was the Salt Cod (Crispy Rice, Thai Chiles, Herbs & Young Ginger) followed soon after by the Summer Squash (Shallots, Preserved Lemon, Coriander) and Watermelon & Citrus Thai-Veche. These were all on the Small Plates side of the menu. The salt cod lived up to its name by being quite salty, an attribute well balanced out by the use of lime and ginger overall. There was a small amount of Thai chiles that gave the dish a slight heat (perhaps could use a tad more) and fresh herbs to continuously refresh the bites. I loved the feeling of the crispy rice in the dish mixed with the soft flesh of cod. To quickly wipe away the saltiness from our mouths, we then dove into one of my favorites for the evening in the form of summer squash in several forms and styles. Atop a puree of other squash, lemon, and sumac with za'tar sprinkled on, hearty and crisp squash laid colorfully. Everything was so refreshing from the grilled chunks to the ribboned slices to the edible flowers. We even got the tip that the shallots in it had a 3-2-1 ratio of vinegar-water-sugar in its pickling. To sweeten the palate, the watermelon and citrus thai-veche was heavy in Thai basil, microgreens, and natural fruitiness. The succulent cubes of watermelon was spiked with citrus zings amidst its sweetness.


Savory plates came out afterwards: Pork Belly Po’ Boy (Smoked Sriracha, B&B Pickles), Shishito Peppers (Bonito, Yuzu), Sweetbreads (Hot Sauce, Celery, Ranch), and Chicken-Fried Thin Chops (Guajillo, Spring Vegetable Crudite). The chops were the only on the menu from the Large Plates side. The po'boy was something that stung with a sriracha heat upfront but then mellowed out with the sweet finish of the bun and pickles; the pork belly was beautifully flavorful and soft in all the right areas. Our peppers dish was quickly dispensed of as each small pepper could easily be picked up and eaten in one bite. A few areas of the skin were blackened during the cooking process, bringing out its sweet vegetal flavor. I felt like the bonito flakes did not add too much to the dish overall but it did present nicely. The sweetbreads were surprisingly light and almost pate-like, just a little thicker. It paired well with its accompanying vegetables. For the chops, the sauce was just enough to add flavor to the meat without overpowering any part of the batter or creating a soggy mess. The crudite were also very spring season-oriented which presented a welcome crunch.


The last round of dishes were all fairly heavy too: Twice Fried Chicken (Vinegar Dip, Scallions), Fried Pig Ear (Black Garlic Salsa, Chimichurri), Singaporean Chili Crab (Fresh Dungeness Crab upon request), and Poutine (Beef cheeks, Oregon Cheddar, Sunny Egg). Of them all, the chicken was my least preferred because the vinegar was a tad too strong for me. However, I think the rest of the table really dug it as it got eaten quickly. The fried pig ear was their take on "Chips & Salsa" and what a creative one it was! It was just about my favorite for the night because it satisfied two very primal desires in eating: saltiness and crunchiness. Replace me my fries on a dish with fried pork ears please! The chili crab knocked me just about over with its spiciness, and I'm a wuss with that stuff. That's not to say it wasn't good though. It certainly was and with a sweet spice (tamarind?), it could have been addictive. Keep in mind that you have to reserve a crab for your table at least 24 hours in advance if you want it! Then there was the poutine, a shoestring fry-heavy plate piled on with braised and brilliant beef cheeks. It would serve to be a great starter.


So what didn't we get to try out? The list is below, and yes, there was quite a bit too! Because their food is also made from scratch and seasonal, there will be potential situations where they may be out of certain items as we discovered (other customers had gotten it before us!). Also, please note that "Modifications & Substitutions Politely Declined. Please Let Us Know Of Any Allergies/Dietary Restrictions."

Our missed treats that you shouldn't miss: 

• Lemon Curd, Sugar Cookies, Blueberry Compote
• House Soda Float
• Street Melon, Lime Ice, Bacon Fat, Beer Emulsion
• Early Season Greens – Tomato Confit, Avocado, 7min Eggs, Lemon Vin
• Romaine – Bagna Cuda, Manchego, Breadcrumbs, White Anchovy
• Jerked Carlsbad Mussels – Cilantro, Cheese Toast
• Trout – Lime Butter, Charred Corn, Pickled Carrots 
• Ribeye – Nebraska corn-fed, 12oz, Duck Fat, Horseradish, Pickled Onion Rings
• Dr. Pepper Glazed Spare Ribs 
• Coffee-Rubbed Pork Chop – Ancho Chile Vin, Roasted/Pickled Cauliflower  

*Weekly seasonal specials will also be available. Local craft beer, wine, and Early Bird's coffee will be served as well. Menu is subject to change.


There's a reason why they were voted Best New Restaurant in 2013 by OC Weekly. With Executive Chef Frank DeLoach (whom you may know from Playground, Pinot Provence, Pizza Ortica, and Mezze) at the helm, the restaurant is sure to show you some good eats replete with the Asian-inspired flavor profiles he likes to use. Pictured above are Chef Frank with co-founders Tank Menzies and Marcelo Caraveo. Additionally, recent co-owner Steve Sims of Bodhi Leaf Coffee was present and pictured speaking to staff members at the start of this article. If you're interested in dining at this delicious spot, you will find them at 1000 B. East Bastanchury Road in Fullerton.

Photography by Minerva Thai. More photos available on Facebook.

Last week when I posted up the Test Kitchen ingredient for the week, I had promised that I would tell the story of how I came upon choosing fresh pineapple sage. Yes, the pineapple sage is fresh and actually from a plant that Duc started growing from a cutting he got. I had walked by it one day while we were in Home Depot and noticed the very distinct pineapple-y smell that emanated from its leaves. It definitely is named after its apparent scent of the tropical fruit and curious, we had researched on the spot on our phones on if we should buy the cutting; the answer was yes. The plant grew very quickly so it was time to cut it down to size not too long after purchasing. I took quite a bit of it off to play with in the kitchen. As for why we were in Home Depot, well, Duc decided that he was going to grow me an herb garden (cue the "awwwwww" sound effects!) after I told him I didn't like getting flowers but would prefer something that wouldn't die right away and was useful to me. Ever the romantic, he dove into the practice of tending to seedlings in hopes of tasty greens for me and my love for cooking. It may be just the barest hints of a full garden now but it's becoming one of his prides and joys. Seriously, ask him about it if you dare - he'll start gushing and telling stories of each sprout's growth.

Pineapple sage itself is not a very commonly used herb, at least from what I've seen. I think people tend to keep it around more for its fragrance in the garden and the beautiful red flowers that bloom from it. It seemed that online, most people used it for drinks and at the time of my putting together a recipe, I only had time to do something similar. I adapted a recipe from this page, and it came out deliciously! I also really loved the green flecks in the drink from the sage and the light, citrusy flavor in the smoothie.

Step 1: Ingredients (yields one 16oz. smoothie)

• 1 large banana, ripe
• 3/4 cup honey yogurt
• 1/3 cup soymilk, unsweetened
• 1 tbsp pineapple sage, chopped + more for garnish

Step 2: Prepping the ingredients
There isn't very much prep in making a smoothie. Peel the banana and break into the appropriate size for your blender container. Wash pineapple sage, chop leaves only, and add to container. Add yogurt and milk.


Step 3: Finishing
Blend. Serve chilled and use smaller pineapple sage leaves for a garnish if wanted. To highlight the pineapple scent even more, consider adding actual pineapple to the blend.


This week's Test Kitchen ingredient: fine grind bulgur
"Bulgur is a quick-cooking form of whole wheat that has been cleaned, parboiled, dried, ground into particles and sifted into distinct sizes...The result is a nutritious, versatile wheat product with a pleasant, nut-like flavor and an extended shelf-life that allows it to be stored for long periods. Bulgur is high in fiber and rich in B vitamins, iron, phosphorus and manganese...In contrast to cracked wheat, bulgur is ready to eat with minimal cooking or, after soaking in water or broth, can be mixed with other ingredients without further cooking." [Sunnyland Mills]

I have a fine grind version of bulgur. Let me know what you think I should make with it or would like to see bulgur used in/for by commenting on its picture on Facebook later today.


Photography by Minerva Thai.