“I just wanted to make something I grew up eating.”
From the ashes of a fire at Bebot Filipino Soul Kitchen last year emerged four chefs of The Corner Stoop, a Filipino-owned catering business that hosts weekly pop-ups.
Seven days a week, Hellen-Lloyd and his musician-wife Christina Wilson work from home, churning out hundreds of loaves of ciabatta, baguette, country loaf, levaine, alpine rye, burger buns, and more to restaurants and coffee shops in Long Beach and Artesia.
Over the past seven years, Golden has developed over 30 fillings for her rolls, of which she makes and sells two to three dozen per week, taking orders via phone or social media.
“It’s just so good. We’ve had other burritos and they’re just a waste of time—this has just set the bar so high.”
Just like her salsas, Dina Feldman is mixing in different aspects of the Feel Good Salsa brand to create one simple flavor: community service.
The company is known for its locally brewed craft kombucha with its light and delicate flavors such as lavender, jasmine peony and lemongrass oolong.
From his choice of ingredients, to preparation, each meal is designed to keep the body balanced and the tastebuds singing.
Cuando María Teresa Salazar fundó su restaurante en Long Beach, combinó las diferentes nacionalidades de su familia en casi todos los aspectos, desde la comida hasta el color de la pintura en las paredes y el tipo de música que toca durante las noches de karaoke.
When Maria Teresa Salazar founded La Ceiba in Long Beach, she was inclusive of the different nationalities of her family in nearly every aspect, from the food, to the color of the paint on the walls to the type of music that played during karaoke nights.