Roy Choi will host a 'Chef' pop-up party at Pot Lobby Bar on May 15th
For one night only, chef Roy Choi will serve El Jefe Cubanos at Pot Lobby Bar.
On Thursday, May 15th, chef Roy Choi will host a special Chef-inspired pop-up party at Pot Lobby Bar in The Line Hotel, featuring the Cubano sandwiches featured in the film.
Choi, who served as a consultant on the film, sent Jon Favreau, the film’s star (as well as director and writer) to a French culinary school in preparation for the role.
From 8 p.m. until 11 p.m. at Pot Lobby Bar, Choi will serve Cubanos from the film’s El Jefe food truck for $7, guava cheesecake and El Jefe cake for $3 each, as well as offer drink specials on beer and mojitos.
As a special incentive, the first hundred guests to arrive at the pop-up party will receive a limited edition Chef movie poster designed by Robert Downey, Jr.
Finally, music will be provided by DJ Mattheu Schreyer, the film’s music supervisor.
Chef is screening in select theatres across the country as of May 9th, and also features Sofía Vergara, Oliver Platt, Dustin Hoffman, Amy Sedaris, among others.
Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.
At Commissary, Roy Choi gets to the essence of vegetables
Not so long ago, the greatest chefs were defined by their crawfish gratins, truffled soups and elaborate pheasant galantines. At the moment, a chef’s seriousness may well depend on his or her skill in preparing carrots. Daniel Patterson, of San Francisco’s Coi, infuses his carrots with the essence of hay, combining the flavors that horses love best. The best-known dish of Noma’s René Redzepi, often considered the greatest chef in the world, is a two-year-old carrot, survivor of a harsh Nordic winter, coaxed into meatiness through long, patient cooking. Alain Passard of Arpege, who de-emphasized meat at his three-star Paris restaurant a decade ago, once defined his mission as getting people to talk about the carrot the way a sommelier talks about Chardonnay.
Anybody can make a pork chop taste good. It takes dedication to cook a memorable carrot.
Roy Choi is the Los Angeles chef who became famous selling Korean tacos from his Kogi truck. His takes on student rice bowls, Hawaiian beach food and Jamaican party eats at Chego, A-Frame and Sunny Spot are both intelligent and easy to eat. If he listened to venture capitalists, there would probably be Kogi stands in half the food courts in America.
But as steeped as he is in L.A.'s working-class cuisine, Choi is part of world chef culture now — jetting off to conferences in New York, Copenhagen and Melbourne, where his ideas on food and community are taken very seriously. He has a bestselling memoir and a show on CNN. He plans to collaborate on a chain of healthy fast-food restaurants with Patterson, who is perhaps the most cerebral chef working in the U.S.
When Choi hinted that Commissary, his new restaurant in the Line Hotel in Koreatown, would be vegetable-focused, it made sense. Highbrow chefs concentrate on vegetables now. It is a given.
It still feels odd to wander through the lobby of the Line, past Choi’s bakery and the entrance to his Korean restaurant Pot, and emerge after a short elevator ride at the pool level, to a rooftop surrounded by midtown skyscrapers and into a tall glass structure that resembles a greenhouse, throbbing with the music of Earth, Wind and Fire. There are hanging plants, communal tables and a potting table that serves as a bar.
You are handed a recycled envelope on which the wine list is printed and inside which is an oblong, green card that looks more like a rebus from a children’s book than it does a menu. You order a cocktail, possibly a sweet “Pimp’s Cup” or a concoction of gin and beet juice, and it is served in a plastic takeout deli container, the kind line cooks have been swigging from since the Dark Ages. You point at pictures of vegetables because you don’t quite know what else to do.
So there are those carrots, roasted until they are shriveled and black, drizzled with tart yogurt, sprinkled with radish sprouts and served with green sauce. The carrots are good, of course, sweet with a tiny note of bitterness from the char, and they disappear as quickly as a plate of French fries. They can be placed in no particular tradition — neither Californian nor neo-Nordic, and definitely not Korean. I assume that they are the sugar-rich purple carrots that have been popping up at the farmers market lately, but no special claims have been made for them. You just point at a picture of a carrot, and this is what shows up on the plate: pre-verbal cuisine.
A doctor stares down from a billboard nearby, advertising the Jaeseng Center for Alternative Medicine in untranslated Hangul. You suspect he eats carrots too.
A picture of an ear of corn brings grilled corn perched upright in a puddle of sauce potatoes are roasted with garlic and chiles figs come with sweet vinegar and cheese. Breakfast radishes appear as a kind of saucy salad. Tomatoes are cooked down until their sugars concentrate and served with sliced nectarines. Asparagus is charred. Bok choy is served with green beans and a spicy, proto-Indonesian sambal flavored with dried fish.
Any one of these vegetables could have been plucked from a rice bowl at Chego or appear as a rogue first course at A-Frame, but while they somehow seem more of themselves here, you probably would not immediately identify them as Choi’s. A picture of farfalle pasta turns out to signify a bowl of spaghetti tossed with herbs. Deviled eggs are deviled eggs.
Still, while Commissary is a persuasive expression of Choi-ness in its abstract riffing, it also functions as the hotel coffee shop, not necessarily vegetarian, which means that the Cobb salad is a Cobb salad, the grilled cheese is made with American cheese, and the tuna melt, although crisp and bounteous, is pretty much what you’d find at Du-par’s or the Fountain Room.
When you ask about a parfait, the waitress will point out that it is just yogurt swirled with a little granola. A hotel coffee shop in Los Angeles is inconceivable without its club sandwiches or Caesar salads, but you should probably remember that they are intended more for a weary business traveler just off the plane from Scranton than they are for a questing gourmet. The drippy burger is good if unremarkable. There is nothing wrong with the French dip — thinly sliced roast beef on a crisp, butter-toasted roll, salty jus on the side — but it’s probably not going to make you forget your last trip to Cole’s … or stop you from yearning for a plate of kimchi-fried rice at Pot downstairs.
A steak? Thin, charred, served with a sweetish soy glaze. Schnitzel? Pounded thin, fried crisp, mounded with dressed bitter greens. Clams? Spicy, tart broth, chunks of sausage, a slab of chewy garlic bread — a great light supper.
For dessert, at least into early fall, there are peaches and nectarines with granola, stewed rhubarb, and a kind of postmodern Klondike bar dusted with lime zest.
Perhaps Commissary will evolve into a restaurant where Choi’s cuisine proves to be as grand as his ambitions, and the disparate threads weave into a unified cuisine. In the meantime, it’s a good place to eat radishes and contemplate gin and juice.
Roy Choi feels right at home in Las Vegas
The famed L.A. chef opened Best Friend at Park MGM in 2018, and he’s there far more often than he needs to be.
Roy Choi may have been born in Seoul, but he’s about as L.A. as they come.
The Korean tacos that put him on the map and helped launch the gourmet food truck revolution were a mashup of the Los Angeles neighborhoods he knew by heart.
The title of his 2013 memoir/cookbook is “L.A. Son.”
Choi is so L.A., if you were to cut him open, there’s a good chance smog would come rolling out — along with the sounds of Tupac’s “California Love” and a tiny agent trying to sell a screenplay while sipping celery juice and fuming about the traffic.
Since opening Best Friend at Park MGM at the end of 2018, though, he’s been crushing hard on Las Vegas. Half of Wednesday’s batch of six new installments of “The Chef Show,” the Netflix series he co-hosts with Jon Favreau, were filmed here.
“Those episodes are kind of our love letter to Vegas,” Choi says. “I just wanted to do my best to show the side of Vegas that I really love.”
Like most celebrity chefs with restaurants on the Strip, Choi is contractually obligated to visit Best Friend only four to six times a year.
He’s been coming two or three times a month, though, and considers Las Vegas his second home.
“I just love the vibe of Vegas, man,” he says. “I love the fact that the town is a hospitality town. Like, anyone I meet, I feel like I know them already.”
During the trips he made to Las Vegas with his family as a child, or even the poker adventures that lured him to the Strip as an adult, Choi never really appreciated the city. Now, though, he’s getting to know as many local chefs as he can and is venturing off the Strip in search of new tastes.
“Now that I have a life there, I’ve been able to separate myself from my L.A. self a little bit, and I’ve been able to see Vegas for what it is versus it just being a weekend getaway.”
A life-changing friendship
Aside from Korean barbecue and tortillas, the combination that’s had the greatest impact on Choi’s life is his friendship with Favreau.
When he was hired as a technical consultant on “Chef,” the actor-writer-director’s beloved 2014 indie film, Choi says it was “just a job.” It didn’t remain that way for long.
“As soon as we met, it was kind of love at first sight,” he says, laughing about their relationship. “We just became best of friends from the moment we met.”
On set, Choi was responsible for keeping things authentic, from how Favreau would hold his arms while preparing a dish to the way he tied his apron. He even had the power to call “cut” if a scene wasn’t working from a technical aspect. The two were inseparable for six months, from prepping the movie to the editing room, and the resulting friendship is kind of adorable.
“When you make a movie, it’s really intense. Then it all ended,” Choi says. “It was like summer camp ended, man. We just wanted to see each other again.”
They’d hang out when they could, but it just wasn’t the same.
“We weren’t redlining the RPMs on our relationship,” he adds. “We were kind of having withdrawals.”
Choi and Favreau did a series of pop-up events with El Jefe, the food truck from the movie. They considered opening a brick-and-mortar restaurant or filming a sequel. They thought about writing a cookbook and a comic book. Eventually, they settled on “The Chef Show,” a travelogue that leads them to cook in various kitchens with friends and celebrity guests.
The first of the new Las Vegas episodes finds Choi and Favreau in the kitchen with Wolfgang Puck at his Cut at The Venetian. The second features Border Grill founders Mary Sue Milliken and Susan Feniger inside Mandalay Bay.
“We wanted to show kind of the first wave of the New Vegas. … Kind of go back to those days and look at what it used to be like, how they made it through and what it’s like now for them,” Choi says of the three chefs. Puck was the canary in the culinary coal mine that was Las Vegas in 1992, when he launched Spago at Caesars Palace. Border Grill opened with Mandalay Bay in 1999.
Choi considers all of them friends, and he’s been a fan of Milliken and Feniger since their days on Food Network’s “Too Hot Tamales” in the mid-s. His relationship with Puck, though, is special.
“Wolf is like my big brother, man. As I came onto the scene, he really opened his arms, his doors, his wisdom,” Choi says. “He never, ever made me feel like I was some intruder into this field.”
Inside look at Best Friend
The third Vegas-based episode, the one that seems like a no-brainer, is the one Choi tried his best to resist.
He and Favreau spend a half-hour inside Best Friend, going up and down the menu, preparing everything from Uni Dynamite Rice and grilled dorade with ponzu sauce to simpler dishes of grilled street corn, dumplings, street hot dogs and a fried bologna sandwich.
“That was Jon,” Choi insists of the driving force behind the episode. “If it was up to me, I probably wouldn’t have done it, ’cause I’m shy like that. … It doesn’t seem that way, because my picture’s on billboards and stuff like that. But these are things that I make concessions for personally, because I know the business needs it.”
As outgoing as he is on “The Chef Show,” Choi swears he’s an introvert.
“This was Jon really doing his part for me and saying, ‘Listen, man. Let me show the world what you do,’ ” he says of the Best Friend episode. “My natural instinct is, like, ‘I don’t want the world to know what I do.’ ”
Still, though, once the cameras were ready to roll, Choi’s instincts kicked in, and his inner showman came out to play.
“Let me show you what we’re about,” he says of his mindset at Best Friend. “Let me show you what we’re trying to do here, the respect that we have for Vegas, who we are from Los Angeles and the bridge that we’re trying to make between L.A. and Las Vegas.”
The Review-Journal is owned by the family of Las Vegas Sands Chairman and CEO Sheldon Adelson. Las Vegas Sands operates The Venetian.
Roy Choi: He’s the face of L.A. at the moment
At the moment, Roy Choi is one of the most prominent lenses the nation has into L.A. The book tour for his memoir, “L.A. Son,” has placed him on what seems like every news venue, from local blogs to CNN, where he’s been alternately earnest, respectful, reflective, mystical and raunchy. (The book is now No. 12 on the L.A. Times bestseller list.)
His return to L.A. last week was brief – he’s already resumed the book tour in San Francisco. While here, the engagements didn’t stop – an appearance at the L.A. Public Library to chat with chef and KCRW Good Food host Evan Kleiman before a sold-out room and a reading at Skylight Books in Los Feliz Tuesday night.
“This is like my bar mitzvah, my coming out party,” said an ebullient Choi at the downtown library.
All this, plus his restaurants (Chego, Sunny Spot, A-Frame, to name three) and a new restaurant-in-the-works, Pot, has kept him incredibly busy.
“I have to put weed on my calendar now,” Choi told the library crowd. “I couldn’t come up here stoned. It would have been disrespectful.”
His marijuana adoration is not a secret, leading Kleiman to ask him if Pot was named after the cooking vessel or the drug. He says it’s a reimagining of the family’s hot pot restaurant.
Choi is, of course, the name most closely associated with the Kogi truck, a venture that itself turned a spotlight on L.A. in 2009 when an inspired few rolled around the city selling their mash-up of Mexican and Korean food from a truck trailed by Twitter updates. So, from the unconventionality of Kogi’s success to the tradition of memoir writing.
Choi started life in South Korea. By 6 he was a savvy latch-key boy in L.A., by his teens the son of rich parents in a wealthy, all-white Orange County community. Soon, he became addicted to alcohol and gambling and as a last-ditch attempt to save her son, his mom offered to pay his way through cooking school – but it had to be on the isolated campus of New York’s Culinary Institute of America. She did not believe her son could get clean in California.
The Choi family’s years in L.A. came before the influx of Korean immigrants created Koreatown. It was an L.A. where his family “had to create our own cuisine at the time.” That meant “makeshift kimchi,” a combination of sauerkraut, vinegar, chile powder and hot sauce.
There were trips to Tommy’s on Beverly Boulevard and Rampart Avenue for Orange Crush and chili tamales. After Dodgers games, the Chois went to Bob’s Big Boy for spaghetti. They lived in South Central, the Crenshaw District and West Hollywood.
Choi’s parents worked many jobs. They owned a liquor store and sold jewelry door to door. During this time, a 5-year-old Choi would hop on and off public buses, exploring the city, getting home before his parents’ workday ended but not before exploring Olympic Boulevard, “sniffing around” Koreatown, making his way down to Little Tokyo.
Eventually, the family, becoming wealthy from the jewelry trade, landed in Villa Park, a tiny community in north Orange County. Choi has offered details of Orange County, usually dismissed as a wealthy bastion of Republicans. “Orange County is actually a really deep county,” he said.
In the 1990s, with Aquanet and pompadours, he and his friends would come up to L.A., cruising the streets of burgeoning Koreatown. The grown children of immigrants were fueling the economy of the community by frequenting its bars, restaurants and nightclubs.
“Koreatown was completely ours.”
And when the book tour ends, Choi returns to Koreatown to open Pot.
“It’s Korean food in Koreatown run by a Korean American kid who was never trained in Korean food,” he said. “We’ll see what happens.”
Roy Choi on ‘Broken Bread,’ His New Food-Activism Series on KCET and Tastemade
After launching food trucks, restaurants, and social justice efforts, chef Roy Choi is about to premiere a six-part series, “Broken Bread,” that looks at the ways food can be an agent of change. The series debuts May 15 on PBS channel KCET in Southern California and will stream on Tastemade TV’s streaming platform.
In the series co-produced by KCET and Tastemade, Choi, who kicked off the food truck trend with his Kogi BBQ truck and went on to found restaurants like Chego, A-Frame, and Pot, talks to people working to create positive change.
“Hopefully through the show you’ll meet a lot of people who are out there every day trying to make a difference without any investors or big machine behind them, waking up and loading their car and putting love into the universe,” Choi says.
Why do a show on food justice instead of cooking or travel? “They’re my kindred spirits,” Choi says of the people he interviews, which include Father Greg Boyle of Homeboy Industries and urban gardener Ron Finley. “I can’t be with them every day on the ground. My contribution to the movement is to shine a light on them.”
Each “Broken Bread” episode tackles issues facing society such as waste, immigration, and sustainability. The first installment looks at the power of cooking to help rehabilitate those on the margins of society. Other episodes investigate bringing healthy food options to communities that lack fresh food the future of food using non-traditional protein sources and meat replacements solutions to food waste and cannabis culture, including an interview with Cheech Marin.
Choi, whose latest venture is Best Friend restaurant at Las Vegas’ Park MGM, tried to take an entertaining approach to the serious subject matter, including recruiting Dan the Automator to contribute music. “We need people to see how important these topics are,” he says. “We have to make these topics a part of pop culture and create more tidal waves of change. If we can’t contribute to that progress, what’s the result? More people on the street, more food waste. … We try to move that needle a little bit and hope.”
“Even if it just makes you think, the show will have have done something,” says Choi, who hopes viewers will also be inspired to be part of finding solutions.
“You’ll see on the food waste episode that there are programs you can get involved with,” Choi explains. “If you’re a restaurant or organization, motels and hotels, just start there — there are millions of pounds of produce and food wasted, and there are millions of people starving.” The show’s website will include suggestions for how to get involved.
In the final episode, Choi looks at the community of Watts and the “real” story of starting his restaurant Locol, a concept he conceived to help serve neglected neighborhoods. Though Locol has transitioned into a catering operation, he insists its work continues. “In the media it was really easy for everyone to say that Locol failed,” Choi says. “But we’ve never left, we’re continuing to work, continue to provide jobs, and eventually to have it run completely by the community. ‘Broken Bread’ is an extension of that.”
Choi admits that it was crushing when one of the organizations he spotlighted, L.A. Kitchen, closed due to funding issues while “Broken Bread” was being filmed. “It devastated me,” he said. The organization, which was founded to train restaurant workers and recycle excess food, represented exactly the sort of grassroots solution to poverty and injustice the show was meant to emphasize.
People tend to want the tougher topics to be “airbrushed out of their lives,” Choi says, but he hopes the show can be “a moment people can think deeper about these things,” like confronting the “glaring numbers of what it takes to eat one hamburger.”
As far as why the show tackles cannabis culture, Choi wanted to address criminalization and gentrification alongside marijuana food pairings. “If you’re going to gentrify weed, you have to look at those who are serving serious time for having a roach in their ashtray,” he points out.
Roy Choi partners with Munchery, brings free food, 20 microwaves to Koreatown
Roy Choi is joining Munchery and will offer two dishes.
Roy Choi wants to save the world, one meal at a time.
The chef has been trying to do this, at least one taco at time, since he started Kogi BBQ. Over the years, he’s brought his social awareness to various endeavors — with his LocoL project, in which he and chef Daniel Patterson are bringing affordable fast food to underserved neighborhoods (his first Los Angeles location will be in Watts), and with Three Worlds Cafe, which serves healthful food in South Alameda.
Now, Choi is partnering with Munchery, the meal-delivery service. The four-year-old San Francisco-based start-up now has operations in Seattle, New York and L.A.
Unlike many food-delivery services, Munchery not only brings you your food, but it has chefs who cook it for you themselves first. They have kitchens in each of those four cities — their L.A. kitchen is in Gardena. And they’ll start delivering two new dishes by Choi on Monday.
Which means that, as of Monday, you’ll be able to get Choi’s cheesy ramen and kimchi fried rice with pork belly delivered to your home just by using your phone.
Choi says that he found out about Munchery from Jon Favreau, who directed the movie “Chef.” Favreau, who knew one of Munchery’s investors, thought that Choi would be interested in the project — and he was.
“It fits really well with what I’m doing now. This path that I’m on is about trying to create a level playing field for everyone,” Choi said. “There are communities where there are no restaurants, but everyone’s got a phone. Then there’s no judgment whether you’re in the Palisades or Watts — you get the best food and the best meals, and it costs like $7.99.”
Here’s how it works: You go online via the app or website, find what dish you want for dinner — a tandoori chicken bowl or pulled pork with roast cornbread by chef Micah Fields, Thai grilled chicken crunch salad by chef Ryan Carson, an enormous burger by chef Warren Schwartz — and order it. (There’s also a kid’s menu.) The dishes arrive — you even can schedule your order — cold, with instructions for heating in the oven or microwave. Ta-da!
Dishes are now under $13, and there’s a small delivery fee the company hopes to further reduce prices. Also, they have a one-for-one program, like Warby Parker, in which for every meal you buy, they donate a meal.
“It looked like the love child between FedEx and a great kitchen,” Choi said.
“I’m not the best chef in the world, but I can bring a lot of soul,” said Choi about his part in the project. “I saw that they were real and that I could really help them — I could be a bridge to help them connect to the world.”
As part of this bridge, Choi is marking the launch of his food with his own very Roy-like party. This Monday from 7:30 to 9:30 p.m., he’ll host an event at the Line Hotel in Koreatown — home of Pot and Commissary —with Munchery CEO and co-founder Tri Tran. For the party, there’ll be 500 free boxes of his Munchery dishes — which he’ll microwave himself for you in the 20 microwaves he’ll be setting up. The idea is to show us all how to do this at home, after, you know, you order his kimchee fried rice via the app on Tuesday.
Tran will be on hand, too, to eat more of the dishes he’s probably had a zillion times by now. Tran started Munchery, he says, as a solution to a very personal problem — what to make or get for dinner for his wife and two kids, as his wife works a lot too and he’s always been in charge of dinner.
“I lived next door to a former personal chef, and he told me what he’d make for rich people. I was like, whoa, I love your food but I can’t afford it.”
Tran, who is an engineer, says he put on his “engineering hat” and thought about making “kind of like an eBay where chefs can post and people can buy. Then I did all the deliveries [myself] in San Francisco.”
Because pretending to be a Domino’s delivery guy was not the most efficient way to run his new business, Tran refined the system, hired chefs, raised tens of millions of dollars in funding and started expanding beyond the Bay Area. Munchery opened in Los Angeles about four months ago.
“We’re starting where it’s crowded,” said Tran about expanding in L.A. They currently deliver in Santa Monica and are moving to downtown, and they know they need to get to the underserved areas (the Westside not exactly being one of those) that really need them. They have a kitchen in Gardena and are building a second kitchen in Carson.
“It’s a tall order, especially the everywhere part,” Tran said. “There are food deserts everywhere.”
Line Hotel: 3515 Wilshire Blvd., Los Angeles, (213) 368-3030. 7:30-9:30 p.m. Monday (food, drinks, dancing).
Because taking pictures of food is almost as much fun as eating it, on Instagram @latimesfood.
Home Slice Pizza In Austin Launches Mickey & Friends(giving)
In honor of the Friendsgiving holiday, Disney teams up with Chef Roy Choi and five renowned pizzerias across the U.S. with a new twist. (Courtesy image)
AUSTIN, TX — In honor of the popular Friendsgiving holiday, Disney has teamed up with award-winning Chef Roy Choi and five renowned pizzerias across the U.S. — including Home Slice Pizza in Austin — to launch Mickey & Friends(giving), offering a whole new take on the traditional 'pie.'
Choi is known for his popular restaurants Kogi BBQ and Best Friend. He's collaborated with his friends at Jon & Vinny's in Los Angeles Home Slice Pizza in Austin Roberta's Pizza in Brooklyn Pizzeria Beddia in Philadelphia and Pizzeria Bianco in Phoenix to create six specialty pizzas inspired by the Sensational Six friends that will be available for one day only, on Saturday (Nov. 21).
From an updated take on a classic pepperoni in honor of the true original Mickey Mouse, to a spicy ingredient as a nod to Donald Duck's feisty nature, each pie embodies the characters' distinct personalities and collectively tells a story of friendship, organizers of the event described.
Fans can now pre-order the specialty pizzas — for local pickup or delivery on Saturday — at disney.com/mickeyfriendsstaytrue. Each pizza is $36, plus tax, and will include a custom pizza box and Mickey & Friends(giving) stickers, for those who pre-ordered. Quantities are limited first come first served, while supplies last.
The Minnie Mouse pizza from Home Slice. Photo courtesy of Disney.
"I am so excited to host this ultimate pizza party mash-up for fans and friends to share this Friendsgiving together," Choi said in a prepared statement. "I named one of my restaurants Best Friend because I live for that feeling when you're just hanging out having fun with your friends and nothing else in the world matters. I was able to team up with some of the best pizzerias in the U.S. to make some awesome recipes inspired by Mickey and his Friends, and now, fans too can experience them with each other this holiday."
The Sensational Six-Inspired Pies Include:
- Jon & Vinny's (Los Angeles: Fairfax and Brentwood) - Mickey Mouse. Inspired by the true original, Mickey Mouse, Jon & Vinny's special pizza-pie features a twist on classic pepperoni 'za. This pie features smokies sausages smothered with three cheeses (fresh mozzarella, aged mozzarella, and caciocavallo) and topped with onions. A new spin on a timeless classic.
- Home Slice Pizza (Austin) - Minnie Mouse. Inspired by Minnie Mouse's fashionable, bold, and fun spirit, Home Slice's specialty pizza features a deck oven pie topped with a bright red sauce and rich and creamy mozzarella white polka dots. At the center of the pie is a parmesan crisp in the shape of Minnie's signature bow.
- Roberta's Pizza (Bushwick) - Donald Duck. Inspired by the legendary Donald Duck, Roberta's pizza speaks to Donald Duck's feisty and fiery spirit. It features Roberta's house-made spicy nduja sausage and bitter castelfranco radicchio topped with smooth Taleggio cheese and lemon zest.
- Roberta's Pizza (Williamsburg) – Daisy Duck. Inspired by Daisy Duck's sassy yet classy attitude, Roberta's white pie features Roberta's special salsa verde and thinly sliced potatoes. It is sure to bring some of Daisy's elegance and spiciness to your Friendsgiving table.
- Pizzeria Beddia (Philadelphia) - Goofy. Inspired by Goofy's quirky, funny, and slightly clumsy personality, Pizzeria Beddias's crafted pizza pie includes your favorite sandwich toppings on a pizza, and what could be goofier than that! This pizza features a light tomato cream base, mozzarella, finished with mortadella and topped with a crunchy salad. It's playful, and so yummy!
- Pizzeria Bianco (Phoenix) - Pluto. Inspired by the loveable Pluto and his insatiable appetite, Pizzeria Bianco's specialty pizza is a fun play on meat-lovers pie. It features a generous helping of fennel sausage, pepperoni and cheese. It's sure to be delicious!
New Products and Promotions Celebrating Friendship and Food
To keep the Friendsgiving celebrations going at home, exciting collaborations with Williams Sonoma and Instant Pot are now available, officials said. Additional collections now shoppable include American Eagle Outfitters, BaubleBar, Target, Eggie and BoxLunch, featuring apparel, accessories, and more. These, along with retailers globally, offer something for fans of all ages, with more to come next year.
In addition, popular match-3 mobile game Disney Emoji Blitz will be celebrating Mickey & Friends(giving) throughout the month of November with in-game token event and sweepstakes sponsored by Jam City. The sweepstakes will kick off November 19, giving away five products from BoxLunch's Mickey & Friends collection. For official sweepstakes rules and regulations please visit the Facebook events page.
Fans can also follow along with @shopDisney for updates and visit shopDisney.com for a variety of Mickey and Friends products this holiday season.
Mickey & Friends(giving) is a continuation of Mickey & Friends: Stay True, the global campaign launched earlier this year inspired by the Sensational Six – Mickey Mouse, Minnie Mouse, Donald Duck, Daisy Duck, Goofy and Pluto.
Disney's Mickey & Friends: Stay True campaign will continue throughout the end of this year and into 2021. For more information, follow @MickeyTrueOriginal and #MickeyFriendsgiving #MickeyFriendsStayTrue and on Instagram.
About Disney Consumer Products, Games and Publishing
Disney Consumer Products, Games and Publishing (CPGP) brings the magic of The Walt Disney Company's brands and franchises—including Disney, Pixar, Marvel, Star Wars, National Geographic, and more—into the daily lives of families and fans around the world through products and experiences across more than 100 retail categories from toys and t-shirts to apps, books, video games, and more. A division of the Disney Parks, Experiences and Products segment, CPGP's global operations include: the world's largest licensing business, one of the biggest children's publishing brands, a leading licensor of interactive games across platforms, Disney store locations globally, and the shopDisney e-commerce platform.
Season 16 launches October 2018 and serves up 26 all-new episodes, featuring all-star guests and a culinary voyage along the legendary Rhine.
The James Beard and Emmy-nominated public television series Simply Ming returns for its sixteenth season, premiering in October 2018 on public television stations nationwide (check your local listings) and on Create TV in early 2019.
Simply Ming Season 16 is all about cooking at home. Award-winning host chef Ming Tsai invites viewers into his loft kitchen in downtown Boston as he and guest chefs share their favorite recipes and cook up delectable dishes.
On The Road: Season 16 has more fan-favorite "On the Road" episodes. Ming is cruising down the second longest river in Central and Western Europe to visit culinary cities in Germany, France, and beyond.
Tsai says, “I’m very excited for Season 16. It’s so fun to have my chef friends visit the loft and cook some amazing food. And touring the Rhine will be such an adventure….I can’t think of a better way to experience the culinary flavors of Europe.”
Funding for Simply Ming is provided by: Boston Beer Corporation, Subaru of New England, Inc., and Korin. Closed captioning provided by Melissa’s World Variety Produce.
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Deep End Dining by Eddie Lin
Food + Truck + TV = Gooaaaaalll!
I'll be straight with you. I don't care about the World Cup 2010. The reason is I don't know a thing about soccer or football. That said, I do appreciate World Cup fever and the football fanaticism that's taken over all media.
I love a good spectacle. The World Cup and everything inspired by the biggest sporting event in the world absolutely counts as a great one. One of those World Cup inspired things making its rounds is the ESPN Match Truck .
The ESPN Match Truck is a food truck. The purpose of this truck is to gather as many people around it, preferably hungry people, and have them watch the World Cup 2010 on the big HD LCD screen that is bolted down on top of the truck and tempt them to order the various items from the internationally inspired street food menu, like a carne asada burrito or a lamb gyro , then just hang out.
Watch TV and eat. Hey, I'm down with that. They could be showing a Glee marathon for all I care.
Roy Choi of Kogi & Chego dreamed up the menu based on the street foods of the various countries represented in the World Cup 2010, you know, like, bunny chow for South Africa, sliders for the US of A and huevos rancheros for Mexico. And with ESPN Match Trucks parked in LA and New York, Roy Choi's take on international street food can be enjoyed on both coasts.
However, just like not every team competing in this World Cup will come away a winner. Not all of the eats on the ESPN Match Truck is a gooaaaaaaaaallll. (Yeah, that was my lame attempt at a soccer reference. Thank you, I'll be here all week.)
The lamb gyro representing Greece was not the best. The anemic sheet of lamb flesh seemed jerky-like, dry and lacking in flavor. The generous topping of greens made this gyro more of a salad than a Greek sandwich. And appropriately enough, Greece got spanked by South Korea, 2-zilch.
Speaking of Korean, however, the truck's yaki mandoo dumplings made me want to blow my enthusiastic approval into a vuvuzela . The pork stuffing and spicy sauce topping was full of garlic goodness and I'd only wish I ordered the larger sized portion of 6.
I ran into fellow LA food blogger, fellow Top Chef Masters judge and soon-to-be, fellow Bizarre Foods guest, Bill Esparza of Street Gourmet LA at the ESPN Match Truck, and we decided to have some fun with a Mexico and South Africa food face off mimicking the host nation South Africa's match against heavily favored Mexico.
It was the South African chicken curry bunny chow , basically a hallowed out bread bowl with chicken curry spooned inside, versus the Mexican huevos rancheros bursting with chorizo, fried egg, refried beans and queso.
Both dishes were full of their country of culinary origin's appropriate flavors. Both heartily satisfied. Both scored points with me. Bill Esparza and I agreed that the match was a draw, as was so with the actual game between South Africa and Mexico, 1 to 1.
USA is represented twice on the menu, first with the silver-dollar pancakes and next with sliders (though in the beverage department, it was pretty much all USA).
The order of sliders came with 2 mini burgers that packed a lot of beefy satisfaction and sneaked in some surprise heat thanks to the Kogi ketchup. Maybe this was Roy Choi's food prophecy of the same surprise heat that would catch England's goalkeeper Rob Green off-guard allowing a US goal to slip by.
Oddly or smartly, Mother England wasn't manifested anywhere on the ESPN Match Truck menu as something edible. Hey, Chef Roy, might I suggest a nice black pudding or maybe some jellied eel to represent England? God, save the team?
The ESPN Match Truck with Chef Roy Choi's designed menu will be serving up World Cup inspired grub from now until JULY 11th 2010, the final day of World Cup 2010.