A jewel, this Catch 21!. Run by a Cambodian named Ken and his family, the place had a fairly lively crowd for an isolated warehouse district on a Sunday afternoon in January.

A painting of Angkor Wat adorned the western wall, next to a smallish TV blaring out the Miami Heat basketball game. But it was the prices and the food that brought smiles to my face.

I had charbroiled trout with some Cajun seasoning, rice, cole slaw and a Miller Genuine Draft (limited wine and beer selection but a massive menu) for under ten bucks—and it was yummy. Cooked just right.

It's places like this that make me want to live or at least work downtown. Literally, I could go to Catch 21 several times a week for lunch or dinner and never get tired of it.

Catch 21 seafood restaurant in downtown Los Angeles, tucked away in a warehouse area.

Stumbled Upon: Catch 21 in Downtown L.A. is a post from: Le Food News

Alie and Georgia, two 'classy ladies' who know how to 'Thai' one on.

I was pleasantly surprised to attend a mixology demonstration that was both fun and (somewhat) informative. This was due to the combined dynamism of Alie Ward and Georgia Hardstark, who can be found on the cookingchanneltv.com Web site in a video series entitled "Classy Ladies With Alie and Georgia" (which begs the question, if they're not the "classy ladies," who are the classy ladies "with" them?)

Their demonstrated drinks tended to be on the sweet and/or fruity side, but that forgiven, their repartee, with Georgia playing the foil to Alie, is remarkably entertaining — and laced with sexual innuendos (along with Alie's repeated rant about "why am I sleeping alone?")

Alie is probably eyeing a stand-up comic career, or should be perhaps, because she is charming, entertaining and funny.

Her description of doing an "infusion" (blending two drink substances together like vodka and cucumbers) was quite comical when she said, in effect, if you can "put one thing into another thing," you can do an infusion.

The sexual reference was not lost on the audience, naturally.

The one drink they demonstrated that I remember is called Thai One On, and it is indeed an infusion — of Thai black tea and vodka, and then finished off with simply syrup and cream.

I won't connect the sexually charged dots.

But Alie might.

Alie and Georgia Bring Energy to L.A. Times Travel Show is a post from: Le Food News

Chef Connor McClelland recreates the last meal on the Titanic.

Fortunately, my goal was to attend the Culinary Stage cooking demonstration on "Belfast's Taste of Titanic," whose title somehow manages to leave out the word the. (What does this say about the grammatical standards of the Los Angeles Times?)

Anyway, grammatical criticism aside, the demo was to recreate two of the dishes from the final supper on the Titanic enjoyed by passengers traveling in first class. And I must say—they ate well.

Chef Connor McClelland of the Rayanne House in Belfast, the city where the Titanic was constructed, led the demonstration, showing his audience how to prepare Watercress and Asparagus Salad with Saffron-Champagne Vinaigrette and Roast Squab (a mouthful in more ways than one) and Poached Salmon with Mousseline Sauce Garnished with Cucumber and Fresh Dill. Both proved easy to prepare, and from the samples that were passed around, both proved to be exquisite taste treats as well. (See the full menu here from the meal being recreated at the Rayanne House.)

What I found most fascinating, however, was Chef McClelland's introduction to the Titanic Belfast exhibition opening in Belfast to celebrate (is that the proper word?) the 100th anniversary of the sinking of the Titanic this year, specifically on April 14 (the same day that Fenway Park in Boston opened).

I immediately placed both the Titanic supper at Rayanne and the Titanic exhibition (a permanent attraction) on my bucket list.

For that nine-course meal, and a recreation of the Titanic in all its glory and sadness, I'd give my life.

Well, a week or two of it anyway.

Last Dinner on the Titanic Was Titanic is a post from: Le Food News

The Slummin' Gourmet food truck at Santa Anita Race Truck.

First came Slammin' Sliders. The order taker recommended the Double Onion Kobe Slider, and that's exactly what I got and enjoyed: Grilled and deep-fried onions on top of a perfectly cook Kobe beef patty. Yum!

Then yesterday I fell into line with the other gourmands (oh, really?) who had discovered the Slummin' Gourmet food truck (Fancy without the Schmancy, as the truck's motto goes) at the umpteenth Santa Anita Race Track Food Truck Festival. I enjoyed Slummin''s Diver Scallop Slider, with a relish of faux crab meat and (though I didn't find it) avocado. Yum, yum, and yum, and it came with truck-made potato chips.

Faith restored, I'm looking forward to the Feb. 18 food truck gathering at Cable Airport in Upland, Calif. Love the airport, should love the event. Pray for 80-degree temperatures like yesterday.

Slammin’ and Slummin’ Their Way to Success is a post from: Le Food News

The filet mignon on the Restaurant Week menu at the Arroyo Chop House in Pasadena, Calif.

After that, on a news guy's meager wages, I could never return for the full dining experience—until Restaurant Week rolled around and a $40 prix fixe menu was briefly instituted.

As you can see from the photo, I had a very generously portioned—and very delicious–filet mignon, cooked perfectly and tasting magnificent. My wife, ever the not-with-the-program type, ordered King Crab legs from the full menu. I sampled those as well, and though not a crab maven, I found these so tender and tasty that I wondered what the restaurant's secret was.

My wife, a former restaurant owner in China, had the quick answer: "Freshness."

I guess you can't beat fresh ingredients. Or my naivete.

However, I was not as impressed by the veggies and mashed taters that came with my dish. I definitely can do better at home, and that's not a boast. They were fairly plain and mediocre, fresh or no.

That's why people go to the Arroyo Chop House for the protein. They do protein right.

If you have the money.

Or go as a peasant like me during Restaurant Week.

Arroyo Chop House: They Do Protein Right is a post from: Le Food News

The Haven Burger at Haven Gastropub in Orange, Calif.

But it's fun looking for one.

Case in point: This past Saturday, when a food truck event was canceled due to (non-existent) rain, I seized on the opportunity to check out Haven Gastropub in Orange, Calif.

Good choice.

Of course, any place take serves poutine (reserved for my next visit) is a good choice.

On this day, I was on a hamburger hunt.

The Haven Burger (pictured), which I ordered and consumed, pretty much approached greatness. It was juicy, the patty delicious and cooked just right, the bun fun, and the condiments…well, I might've preferred more traditional condiments.

The pickled red onion was fine, but the roasted red peppers could've stood for some more roasting and caramelization. At least make 'em tenderer.

The arugula I could easily substitute with a nice leafy lettuce. How about some pickle and melted cheese?

Picky, picky.

The 'burger was delicious, even though my aged teeth had to work extra hard on the red peppers.

As for Haven Gastropub, I will be back….

Haven Gastropub: Poutine and Burgers and…Heaven is a post from: Le Food News

The Sonoran Dog from Johnson's Hot Dogs

On my first visit, I had the Sonoran Dog, and as much as I liked it, I felt it could use some crumbled potato chips. My second experience, when after winning a fantasy league tournament I used the winnings to treat my co-workers, saw me getting the Italian Beef, but developing hot dog envy when I saw the Southern Slaw Dog in someone else's hand.

The jury is out on whether Johnson's creations out-duel the Five Guys hot dog (I find their burgers overpriced and tasteless, but their bacon-cheese dog is to die for); in both cases, however, the dawgs were good enough that they needed a good Guinness Stout or Samuel Adams lager to accompany them.

Johnson's is fairly new, and the family members running it are all very nice. I wish them well, but hot dog restaurants (and Johnson's has both indoor and patio seating) often have a tough time of it. Let's hope this is the exception.

Johnson’s Hot Dogs: All They Need Is Beer is a post from: Le Food News

Shenandoah at the Arbor in Los Alamitos, Calif.

Reasons? It's a great location for one thing. Set among a half-block of English countryside-style dwellings (I assume they were once residences) and nestled among trees, sporting an outback patio with pond, Shenandoah rocks.

Now, if they can just get the menu right, or if I can just order right.

To be honest, the menu sparkles with dishes I'd love to try, but I'm a bit gun-shy after trying the restaurant's Southern BLT, made with fried green tomatoes.

Problem is, green tomatoes, being unripe red ones, are very tart and tough. And then the bacon was half-cooked and not crisp, and the wheat bread was boring, and you get the idea.

Still, I'm impressed by the Shenandoah's overall menu. I just hope the other dishes don't equally disappoint.

I must confess, however, that each order begins with complimentary hot apple fritters, which are delicious.

I just want the rest of the menu to take things upward from there. We'll see when I return.

Shenandoah at the Arbor: Great Potential is a post from: Le Food News

The Cheesy Mac and Rib Sandwich from the Grilled Cheese Truck

I remember for the past nine or more months tracking down the Grilled Cheese Truck, only to find blocks-long lines draping out from the ordering window–a half hour or more before the truck even opened for business!

Thank heavens for wintertime–and remote locales. I was finally able to track down the Grilled Cheese Truck (voted L.A.'s most popular) at a First Friday event in Rowland Heights, Calif. (which a friend once described as being located in "East Jesus").

I ordered the Cheesy Mac and Rib sandwich (pictured with optional pickles), which was as billed–filled with macaroni and pulled pork. It was good, but had I had to wait 50 minutes in a line to order one and then another 15 to get it prepared, I would've been really disappointed.  (In truth, I wouldn't even have tried. I don't do lines.)

I also got a dessert sandwich, the s'more, which is filled with creamy marshmallow, Graham Cracker crumbs and Nutello. A nice concoction.

I'd still like to try the truck's Brie cheese melts. I guess have another eight weeks to do so before spring is here and those ridiculous lines reappear.

At Long Last, the Grilled Cheese Truck is a post from: Le Food News

Azteca Mexican Restaurant and Crooners Lounge in Garden Grove, Calif.

Fortunately, the Tex-Mex food—available both in the restaurant and the Crooners Lounge (the bar named for the singer)—is very good and fairly reasonably priced.

Azteca is located on Main Street Garden Grove, which is (I'm assuming) the preserved first business street of the city. More nostalgia.

The restaurant is only a few miles from Disneyland and Angel Stadium, so if you're in the area, Azteca is worth a visit.

No sightings of Elvis impersonators while I was there. Hopefully, there won't be any if you go either.

Tex-Mex, Elvis and a Trip Down Memory Lane is a post from: Le Food News