Ilocanos launch Good Belly and Shrimp in LA

It’s been more than three years since I moved from Silver Lake to a more low-key and quiet neighborhood in Los Angeles. Though miles away from downtown LA, the excellent and convenient public transportation (Metro train and bus system) has made life easier for commuters like me if I had to be in the inner city. Technically, the San Fernando Valley or The Valley is still Los Angeles. I love my own little corner in the valley and at the moment reorganizing my future with family who have recently joined me. My workplace is just a bus ride away from my home. I have friends who I get to see often, like today, I went to the opening of Good Belly and Shrimp at the Northridge Fashion Center Farmers Market. Carmelo Bonoan (son of my Laoagueño friend Odette) and his wife Richie Chua Bonoan, who just graduated from culinary school, have just activated their Filipino-Hawaiian food project in the most culturally diverse city in the world. Food was good! In fact, we had a repeat order of lechon belly, not to mention a double order of grilled shrimps with Tajin-dusted fresh pineapples. A great start for the couple, they actually ran out of rice to accompany the last serving of lechon by closing time. Congrats, Melo and Richie!

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The Northridge Farmers Market on Tampa Ave. (near the cinemas) is open 5-9PM on Wednesday nights.

Contact Good Belly and Shrimp for inquiries 818 271 1460.

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Food Lust: James Burn’s bellychon

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Have you been caught in a situation where you want to eat a photo? Seducing me to no end is this rolled whole pork belly glutted with the most essential Ilocano aromatic bulbs and secret indigenous spices. To the eye, moist and sweet fragrant meat encased in teary crackled skin. Yet to be available in Laoag next week (?!)… I died a little inside.

I’m excited to see and taste more of culinary school grad James’s burning ambition.

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It’s the perfect feast for my coming birthday! Can’t wait really!

It’s not too expensive like you think. For inquiries, PM James Burn here.

Photos courtesy of James Burn
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