DJ Shae B.

shae b 300x200 DJ Shae B.With repetition and redundancy ever-present in the dance music community, Los Angeles DJ/vocalist, Shaelen Burroughs AKA shae b., stands apart sonically and visually from the growingly homogenous DJ market.

After buying her first Technics and Pioneer mixer off Craigslist just three years ago, Shaelen instantly succumbed to the sounds of House music, and in no time began collaborating with fellow DJ/Producers, Monica Marmolijo and Kenny Wilkins; contributing vocals on original tracks and building DJ sets together. As the camaraderie grew, Shaelen and Monica formed the dynamic, sultry duo project, TrippensoxX, and in no time the ladies were traveling up and down the West Coast opening for LA Riots, Jubilee, Fare Soldi and more.

Artistically, Shaelen finds herself drawn to the deeper, soulful side of House music, but her roots in Long Beach evoke an everlasting love of Hip-Hop and Rap that allows for dexterity in her music selection. On a given night, you could hear her play anything from the deep, druggy sounds of Jamie Jones or Seth Troxler to a bouncy Snoop and Dre remix to a massive House anthem from Avicii. She understands the crowd and feels a synergy with them, so every set is tailored for the optimal crowd response.

In addition to her budding DJ career, shae b. makes time for her other strong suits – modeling, acting, and styling – and even brings them all together as evidenced by her DJ set at the Playboy Mansion as well as an issue launch party for Locale Magazine where she was on the cover!

With performances at Avalon Hollywood, Drai’s Hollywood, Sunset Strip Music Festival, and a residency at The Wilshire in Santa Monica already added to her repertoire, it’s safe to say that shae b. is on the rise. With plans to tour the US and overseas in the near future, Burroughs will take her inimitably to new heights, building her emergent fan base along the way.

Horny Toad

Horny Toad offers an eclectic mix of different genres of music with a steady base in two tone ska blends together different influences the band members share. Moises Casillas lead guitarist formed the band. The current lineup is drummer Ralph Herrera, percussionist Brian Behling, Louichie Mayorga on bass and Mattyballz, the newest addition on vocals to round out the lineup. Alternate members through out the years have kept Horny Toad rocking Sal Troy, Anthony Brewster and Doug Sanborn to name a few. Handling ska, funk, punk and reggae not only in one set but ultimately in one song the mixture can get nice. Leaving a little something for everyone to enjoy. Touring throughout the world Horny Toad has played stages from Bangkok to Mexico City, Europe to Japan, stretching their fan base across the globe while still keeping a loyal fan base at home on Los Angeles Westside, calling Santa Monica and Venice home. Touring has provided opportunities to perform with many bands from Desmond Deckar & Eek a Mouse to De La Soul, Offspring, Sprung Monkey and Maldita Vecindad. Thirteen and Cheese are full length CD’s Horny Toad has released.Thirteen features Shiver which appeared on the Real World and Road Rules and also debuted its video on MTV2. Horny Toad has also filmed a video for their song Eggfart. The band is currently writing some new tunes and is looking forward to playing out a lot this next coming years!

The New Icons: Jet Tila

The New Potato
June 27, 2012

jet feat The New Icons: Jet TilaJet Tila is not your average restaurateur. Growing up in Los Angeles, Tila learned the ancient traditions of Asian cuisine from his Cantonese Grandmother, and went on to complete his training at Le Cordon Bleu. This killer combination of a mastery of Asian ingredients alongside French technique makes Tila both unique and innovative. Whether appearing on Iron Chef to battle Morimoto, or touring with Anthony Bourdain – who refers to Tila as the unofficial mayor of Thai Town in Hollywood – on No Reservations, Tila is an icon when it comes to Thai food in America. Thai Town evolved from The Bangkock Market (opened in 1972 by Tila’s parents as the first Thai market in the country) making Tila its current expert and champion. Now, this restaurateur is also notable for his food writing in publications such as The Los Angeles Times as well as for opening Wazuzu – the Pan-Asian bistro at Wynn Las Vegas’ Encore casino resort, where he reigned as executive chef until 2011. Tila continues to open numerous pop-up restaurant experiences in Los Vegas and Los Angeles, most recently The Charleston in Santa Monica. The venue features 1930′s decor and live entertainment, alongside Tila’s take on classic American comfort food. It seems there’s no limit to what we can expect from this eclectic restaurateur, whose on-screen, off-screen and on-page presence make him the culinary version of a triple threat.

1. Can you describe what your ideal food day would be?
Dim Sum Breakfast: Fresh Har Gow, Sui Mai, and Chive Dumplings. Then Pineapple Custard Buns.

Lunch: Go back in time head to South Central for Golden Bird Fried Chicken. Damn I miss that place! Dinner at Yai’s in Hollywood with Spicy Basil Pork Belly and Steamed Curry…10,000 calorie day!

2. Where would you like to travel for inspiration that you haven’t been to yet?
Basque for sure. I’ve been dying to get there after working with their chefs at CIA last year.

3. What are your favorite places to travel for food?
Mexico City DF, Bangkok, Singapore, Morocco

4. What do you love about pop-up restaurants? What do they allow for as a restaurateur?
It’s a break from the day to day that all restaurants need. It’s also an opportunity to attract a new demographic. It also promotes collaboration.

5. How does your background play into your food?
Wow. My background is the foundation; it’s my perspective. I see the world through [the eyes of] an Asian American born in a Mexican neighborhood in LA. It’s a unique perspective that allows me to be grounded at all times but understand refinement.

6. What we all should know about Asian cuisine…
That it’s many countries and perspectives! Do not judge all Asian [food] by the trip to one country in Asia or your favorite Asian restaurant! It’s like growing up and only eating Granny Smiths and thinking the world of apples is Granny Smith. You are missing Red Delicious, Honeycrisp, Braeburn, etc. I hate how everyone is a critic with no foundation!

7. What flavors make everything better? Which are overrated?
Balance makes things better…not extremes! What is salt, sour and spice without sweet? More is not better…better is better!

8. What is your go-to recipe when cooking for family and friends?
I can cook the piss out of any piece of meat or seafood! I’m an animal specialist not a vegetable specialist.

9. What do you always put out at a dinner party? Why?
I love balance in a meal, so there will be two or three vegetables to every meat. I love seasonals like snap peas, favas, and amazing seasonal stones and citrus.

10. What are your favorite cities for food? What spots do you go to in each?
Answered above. There’s a Hainanese restaurant in Bangkok called Kuan-ah. My grandparents, parents, cousins have all eaten there. Best Hainanese chicken and rice in the world…no BS!

11. If you could pick a chef to be in the competitive arena with, that you haven’t yet gone up against, who would it be?
Battling Morimoto was awesome. But battling Amanda Frietag, Scott Conant and Aaron Sanchez on Chopped would be fun as hell!

12. What ingredient would you like to be assigned?
Pork Belly, blood clams, bone marrow, and durian!

13. What ingredient would you dread?
Any and all insects!

14. Could you give us some menu favorites from the newly opened Charleston Grand?
Korean Tacos are super fun. Pork Belly Buns, and I’m pretty sure I’m gonna bring the drunken noodles!

15. A recipe you’re willing to share with us…
Please see attached.

16. What would your last meal be, and who would it be with?
Grandma’s sweet soy ginger braised pork trotters with a bowl of jasmine rice and a diet coke!

17. Is there any advice you have for chefs starting out?
Always assume you don’t know shit! Keep your eyes and ears open and mouth shut. Attach yourself to the best always if you want to be the best, and always have high standards. If you find yourself the one in the room that is being thought of as asking too much…you will make it! And just enjoy the journey!

18. Do you have any favorite upcoming chefs?
The two chefs in my kitchen that I work with daily, Carlos Arizaga and Marco Awad.

19. Are there other iconic chefs whose career you’ve always followed?
Fergus Henderson and my grandmother!

20. Whats always in your refrigerator and always on your grocery list?
Schmaltz, Diet coke, braised brisket, and greens.

To view Jet Tila’s recipe for Charleston Korean Tacos, click here

The Charleston: Surprising, Delicious, And Memorable

by Sallie Oto
Santa Monica Mirror

June 8, 2012

smmirror charleston1 The Charleston: Surprising, Delicious, And MemorableYou’re not going to get what you expect at The Charleston – but in such a good way that when you leave, you’ll be feverishly texting all of your friends about “this cool new place on the Westside.”

Recently I sat down with chef Jet Tila and, as we relaxed to the heartwarming live RandB and disappeared behind cocktail rims, he talked about his menu, dreams, and what he had for breakfast.

“We want you to leave saying “WTF?” so you’ll go Facebook us, tweet it, yelp it, and everything else you do to spread the word,” he explained, as I pointed out the surprising juxtaposition of live music, pork belly buns, old school chandeliers, and a drink named the Victoria’s Secret.

Unlike most bars, Chef Tila doesn’t want his patrons to have to order pizza, smuggle chips, or wait for a food truck in order to satisfy their hunger.

Since this is Santa Monica, his menu spans enough genres, themes, tastes, and trends for anyone who wants a snack or a full plate to piece together a meal of utter fancy.

smmirror charleston2 The Charleston: Surprising, Delicious, And MemorableDuring the flashback of 1990’s RandB, we tucked into the Short-Rib Tacos and Machengo Stuffed Piquillo Peppers for starters, followed by the Bacon, Egg and Cheese Flatbread, Shepherd’s Pie, and Smoked Macaroni and Cheese for mains, all topped off with the Chocolate Bread Pudding (a la mode) for dessert.

smmirror charleston3 The Charleston: Surprising, Delicious, And MemorableAs we bonded over our mutual love for everything pig, I hogged (pun intended) the Pork Belly Bao (succulent five-spice braised pork belly, tender bao buns, pickle, and hoisin), and totally swooned over the Bacon-Wrapped Dates (marcona almond-stuffed).

The Bread Pudding was so good I’m pretty sure I blacked out through that portion of the conversation (I blame the brioche and crème anglaise) and just as I forgot I was in a bar.

We got reminded with several signature drinks from the beverage menu.

With the Minted Mule, Jet 75, Victoria’s Secret, and the cucumber cooler, we were set, and began to see the transformation of The Charleston from a supper club to a sexy Santa Monica bar. And then everything went silent – well – almost: Chef Tila was telling me that he had a protein bar for breakfast when his operations manager and resident mixologist Myke delivered a drink that had a stick of candied bacon curved coyly against a cinnamon-prosciutto dusted rim.

Sallie? Sallie? It took several seconds and a few calls of my name before I was able to pull out of my delighted delirium and fittingly that’s what I think it should be named, and have lobbied ever since. So if you like to drink and love bacon then ask Myke for the candied-bacon Sallie. It’s fantastic, and sums up The Charleston exactly: surprising, delicious, and memorable.

But it gets better. While The Charleston is open at 5 p.m. during the week, on the weekend it opens its doors several hours earlier for Jazz Brunch from 10 a.m to 2 p.m.

A firm believer that there is always a need for more bruncheries in Santa Monica, here is the newest and coolest: live jazz, endless mimosas, and bombastic fare like Brisket Hash (Chef Tila recommends his fried Chicken and Waffle), I’ve officially added this to my GPS favorites.

And so should you – for any and every occasion.

What: Gastrolounge.

That Means: You’ll eat well and drink a lot as you relax back and listen to house-vetted music.

And Will Remind You Of: A Kogi truck in Vegas with a splash of what we love from the 1930’s (but tastier, closer, and current).

5 Great New Brunches Around LA

by Lesley Balla
Zagat

June 8, 2012

zagat brunch charleston 5 Great New Brunches Around LA According to the LAT, there’s an upswing on brunch becoming a daytime dance party. But some of us just want brunch – lingering over Bloody Marys and mimosas, plates of eggs, and chatty conversation (or the crossword) well into the afternoon. Luckily there’s a spate of new weekend options around town. Here are five favorites worth checking out.

The Charleston

If live jazz and waffles make your weekend brighter, check out the brunch at this Santa Monica newcomer. Classic dishes from chef Jet Tila – like bread pudding French toast, or short rib hash – and cleverly named cocktails (Charlie Sheen Tiger Blood-y Mary, anyone?) go down pretty easy. Bottomless mimosas are even better (Sat-Sun, 10 AM-2 PM).

The Charleston: A Westside Speakeasy

by Scott Bridges
Huffington Post
May 23, 2012

The Charleston is what you get when you take a celebrity chef, a menu of classic American comfort foods, a team of mixologists and a friendly staff and put them in a small space full of art deco décor and fill it with live music every night. That might not be anything out of the ordinary downtown, but “Iron Chef” Jet Tila’s latest creation is in Santa Monica, in the location formerly occupied by Angel’s.

Apart from his television celebrity, the Le Cordon Bleu graduate gained respect with his pan-Asian Wazuzu at Steve Wynn’s Encore resort in Las Vegas. But this restaurant is a very different enterprise, featuring Tila’s modern take on traditional comfort foods like mac n’ cheese, shepherd’s pie and pulled pork sliders.

You’ll want to begin with a cocktail. Depending on when you come, there may or may not be room at the bar. It’s worth choosing an off-time just to enjoy the environment and get to know the talented bartenders there. The white leather seats are a nice touch, too. There’s a list of specialty cocktails that should be tried, including the Sazerac (Ri whisky, lemon peel, sugar, peychaud bitters, angostura bitters with Kubler absinthe wash), the Cucumber Cooler (Hendrick’s gin, a slice of cucumber, basil leaves, a sprig of rosemary, fresh lime and honey syrup) and the Ginger Kiss (Bombay Sapphire gin, lime juice, simple syrup, fresh ginger and habanero chili). There’s also a good selection of top-shelf liquors, and for the bold — a variety of absinthe.

For starters, consider the bacon-wrapped dates. Stuffed with marcona almonds, they’re not typical of the appetizer. Another dish worth trying is the short rib tacos with shaved Brussels sprouts and Korean Salsa.

The sides are good, too. The fries — both sweet potato and the garlic & herb — are what you’d expect from a modern take on American cuisine. And you can’t go wrong with the wedge, grilled Caesar or asparagus salad.

One of the most decadent items on the menu is the pork belly bao buns — spiced braised pork belly, pickle, hoisin sauce and five buns. Another is the pulled pork sliders — slow-smoked pork shoulder and cole slaw on a country roll. The cheese-crusted filet mignon crostini is yet one more.

The desserts are pleasantly unique. Imagine a crispy plantain with vanilla ice cream and candied nuts or a heaping scoop of vanilla bean ice cream floated in Guinness stout. I would also suggest the chocolate chip bread pudding, featuring brioche, chocolate chips and crème anglaise.

I’ve heard varying opinions on The Charleston, but everyone seems to agree that the food and drink are great. The discrepancies are a result of the atmosphere you are expecting. There are not a lot of booths — I strongly recommend reservations — and if you’ve got a loud group next to you, that may color your dining experience. The lines outside can be excruciating. The parking is basically valet or no way. The space is small and can become loud and overcrowded. The jazz is fantastic, for those who appreciate it, and the karaoke and ’80s night are fun — again, for those who appreciate it.

The bottom line is that The Charleston is a great experience, but you need to check their website ahead of time to make sure you’re planning a visit that fits with the experience you desire. Pick the time and date that suits your style and you won’t be disappointed. On the contrary, you’ll find a speakeasy like nothing else on this side of town.

Jazz Brunch at The Charleston

With bottomless mimosas

by Tiffany Wang
Taste Terminal
May 6 2012

Bread Pudding French Toast1 Jazz Brunch at The Charleston

The Charleston in Santa Monica, CA has kicked off its very own Jazz Brunch with Chef Jet Tila’s twist on traditional brunch dishes to the sound of The Richard Glaser Band. Available on Saturdays & Sundays from 10:00 a.m. – 2:00 p.m., some of Chef Tila’s menu items include the Short Rib Hash & Eggs with your choice of Eggs and Toast and the Bread Pudding French Toast made with Brioche Bread Pudding with Maple Syrup. Brunch cocktails include the Charlie Sheen Tiger Blood-y Mary – Vodka, Sambal Chili Sauce, Fire Roasted Tomatoes, Capers, and Pickles and of course, the Bottomless Mimosa – fresh squeezed Orange Juice and Champagne.

Do The Charleston

Where Los Angeles
May 2012

short rib tacos Do The CharlestonAmerican comfort fare meets house-made specialty cocktails and nightly live entertainment at a sexy restaurant and bar in Santa Monica. Transporting diners to the Jazz Age, The Charleston features a studded white leather bar, red-upholstered booths and vintage beaded chandeliers. Chef Jet Tila, noted for his appearance on Iron Chef America and his cooking at Wazuzu in Las Vegas, delights with shareable plates such as short rib tacos with shaved Brussels sprouts and Korean salsa and Manchego-stuffed piquillo peppers with toasted pine nuts and pesto. There are also flatbreads, salads and entrees including the five-spice pork belly bao buns, cheese-crusted filet mignon crostini and the Charleston Burger, made with cheddar, argula, onion marmalade and sun-dried tomato aioli. Monthly pop-ups showcase local and national chef talent and nightly entertainment includes ’80s cover bands and dueling pianos.

News for Restaurants in Los Angeles

Gayot
April 2012

Celebrity chef Jet Tila is partner and food and beverage director at Santa Monica’s new nightlife venue The Charleston. The lounge-style space sports 1930′s décor and features live entertainment nightly from burlesque to bands, DJs, and dueling pianos. The culinary scene spotlights pop-up restaurants with special menus from guest chefs and Tila himself. From the regular menu, expect small plates of haute American comfort food like bacon-wrapped dates; short rib tacos; flatbread with Nueske’s bacon, quail egg and smoked cheese; smoked cheese; and orange-buttermilk panna cotta. Specialty cocktails range from classic Sazeracs to the Cucumber Cooler and Poison Rose. Dinner nightly.

Menu Revealed for Angeli Caffe Pop-Up at the Charleston

by Lesley Bargar Suter
Los Angeles Magazine
April 18, 2012

kleiman lamag Menu Revealed for Angeli Caffe Pop Up at the CharlestonIt’s been but a few months, but we’re still mourning the loss of Evan Kleiman’s Melrose staple, Angeli Caffe. If you, too, are sitting shiva for linguini vongole, you might want to snag a spot at the May 7 Angeli Caffe pop-up, taking place at Thai chef Jet Tila’s new Santa Monica spot, the Charleston. The KCRW Good Food host will be cooking a four-course menu of Angeli classics including her Lasagne Angeli, pollo arrosto, and that practically perfect plate of linguini with clams.

Two seatings will take place on May 7: one at 6 p.m. and one at 8 p.m. The price for the four-course feast is a very reasonable $45 per person, not including drinks, tax, and tip. (Does it ever?) Make reservations by calling the Charleston at 310-828-2115. The full menu is below. Try not to tear up while you read it.

Antipasti
Antipasti Misti from the Farmers Market
Caesar Salad

Primi
Gnocchetti di Ricotta
Linguine Vongole

Secondi
Pollo Arrosto
Lasagne Angeli
Verdura

Dessert
Tiramisu
Chocolate Chunk Bread Pudding