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Long Beach Food Scene Intel is a series from Brian Addison that will recap food news throughout the city, both news that needs just a quick mention, is developing, or repeated news where you might have missed the full features.
Qiana Mafnas of Axiom BBQ appears on The Jennifer Hudson Show
Qiana Mafnas—one of the founders of Axiom BBQ and the leader behind the Long Beach BBQ Festival—was taken aback when she was tricked into appearing on The Jennifer Hudson Show to talk about her nonprofit, Noah’s Arc Foundation. Yup, while Qiana thought she was just heading up to L.A. for a function, it turns out that Jennifer wanted her to showcase the work she is doing through her nonprofit.
“They literally tricked me and surprised me,” Qiana said.
Noah’s Arc Foundation is dedicated to alleviating food insecurity, clothing inadequacy, and housing instability among marginalized individuals in Long Beach, California and beyond.
Chef Melissa Ramsay has formally stepped away from Angel’s Share
Chef Melissa Ramsay has formally stepped down as executive chef at Belmont Shore’s Angel’s Share space.
“I would like to take a moment to share that five weeks ago, I made the decision to depart from Angel’s Share,” Chef Melissa wrote in an Instagram post. “The journey leading up to the opening demanded immense dedication, hard work, and financial commitment, and I am truly proud of my contributions as their executive chef. As I continue to run my catering and private events company, embark on new personal endeavors, and explore ownership opportunities, I wish the team at Angel’s Share all the best.”
As for any upcoming events associated with the space, it is clear that Chef Melissa will not be involved. Owner Jack Walls said he has replaced her with Chef Josh Cicchetti.
Telefèric debuts two new fall specials
Telefèric—one of Long Beach’s newest restaurants offering traditional Spanish cuisine—has new fall specials and menu items. One is a seasonal fall paella with squash with a sweet miso glaze, smoky grilled oyster mushrooms, saffron rice, and an aioli with a hint of smoke. There’s a new calamri dish with squid ink aioli. Smoked maitake tempura mushrooms with orly and tartare sauce. Huevos Rotos—or scratch eggs—with garlic shrimp, olive oil eggs, and crispy potatoes. Stuffed Padron peppers with manchego cheese and ham.
And “Haunted Harvest” is a cocktail with butter-spiced rum, carrot and pumpkin cordial, and a hint of housemade falernum. It strikes the perfect balance between sweet and sour, layered with rich, seasonal spices. It’s then topped with a luscious mascarpone foam and garnished with a mini pumpkin and served in a cloud of dry ice.
Available at all Teleferic location from Thursday, Oct. 17 until Oct. 31.
Union at Compound debuts fall menu
Chef Eugene Santiago has unveiled Union’s fall menu, including a custard-like Steamed Crab Dip with lemongrass and coconut milk served in a banana leaf bowl alongside bread from Hey Brother Baker. A Sweet Potato Gnocchi with corn puree, caramelized fennel, Tuscan kale, and longanisa. Chef Santiago’s Filipino heritage and Southeast Asian-inspired menu also influence the cocktail list. Created by Corbin Brown from the Grasshopper, drinks include the “Electric Daisy” with mezcal, guava, Szechuan pepper syrup, and flower dust.
SHOR in Hawaiian Gardens debuts new holiday, zero-proof cocktail menu
SHOR—Hawaiian Gardens’s upscale Indian space from Chef Imran Ali Mookhi—is introducing their holiday mocktail menu, including a raspberry mule and pumpking spice martini. It joins the spaces curated bar program featuring spirit-free shots and beer, globally sourced non-alcoholic wines, and a luxury water bar of rare globally sourced bottled waters.
“The end of the year brings countless opportunities to celebrate and gather with friends and family, so we wanted to develop a festive mocktail menu that evokes the feeling of the season,” said owner Ahmad Hosseini in a statement. “From Diwali to Christmas, and every occasion in between, we can’t wait to share these special moments with our guests and toast to the changing seasons with a delicious mocktail in hand.”
ICYMI: Taco Death Match 2024 come with 10 taqueros, one winner, all in Downtown Long Beach
I am just… So damn excited for this, Long Beach. My first food festival: A festival-meets-taco competition where some LB’s finest tackle some of LA and OC’s best.
So we have four classic taqueros, two from LA, two from LB: Tacos La Carreta, Los Reyes Del Taco Sabroso, Los Dorados, and Asadero Chikali. We have three chef-y joints: Ellie’s, Bar Becky, and The Attic/Nonna Mercato. We have two badass Cambodian reps: Battambong BBQ and Chinitos. And Orange County kings: Smoke & Fire.
We also have Foodologie, Shlap Muan, Golden Skewers, and more on the non-taco side. Tons of live music. Altars for our loved ones. And a VIP section that includes the entirety of the Broken Spirits Distillery space with private tequila tastings.
ICYMI: El Barrio tackles pricey food directly with ‘recession lunch’ items: ‘It’s what the community needs’
El Barrio Cantina is bringing on what owner and Chef Ulises Pineda-Alfaro calls “what the community needs.”
It’s a return to open doors at lunch. Happy hour every day of the week, including weekends and all day on Tuesdays. It includes tons of items under $10 (including $9 half-dozen Blue Point oysters) and nearly every single hearty dish being under $15. And for a space with parking across the street, it is a gem for Long Beach in more ways than one.
Click here to read Brian Addison’s full feature.
ICYMI: Your guide to Long Beach Halloween drinks and food: 2024 Edition
Much to the pleasure of spook lovers, we are witnessing a horrifying growth in Long Beach Halloween drinks and food menus this year—more than any year previously. Bakers are getting creative. Bar managers are getting deliciously wicked with their libations.
I have your guide as to where to go for the decorations, the drinks, and the grub.
