Aroha Restaurant: Breeders' Cup Taste of the World 2014

On Friday night, Gwithyen and I had the honor of representing New Zealand Cuisine at the 2014 Breeders' Cup Taste of the World event hosted by Bobby Flay! It was an incredible experience that will stay with us for a lifetime.

The past two weeks leading up to the event, nerves were definitely flying high as Gwith prepared and had to focus his attentions fully on Taste of the World, rather than the usual day-to-day service at Aroha! His sleep became less and less as he got ready for the restaurant's biggest event thus far. During the days leading up to the event, Gwith had some of our team members in the Aroha kitchen help prepare, including Becky, our line cook (and also server), who sliced the majority of our venison carpaccio for the event!

On Friday afternoon, we arrived at the Huntington Library's prestigious East Lawn, where we, and five Le Cordon Bleu volunteers, unloaded all of the food from the car and brought it into the purple decorated tent. As we wandered in towards our booth, we looked from side to side reading the names of the other 14 world-renowned chefs representing their countries, including Iron Chef Eric Greenspan, Michelin star restaurant chef Brendan Collins, food writer & TV personality Martin Shanahan, and award-winning pastry chef Francois Payard. We felt so honored to be representing New Zealand Cuisine among this talented group of chefs.

Gwithyen platting his Venison Carpaccio

After setting up his station, Gwithyen wandered over to the Irish table and introduced himself to Executive Chef, Ed Cooney. Just moments into the conversation, they discovered they had a mutual friend in common. Gwith worked under a talented chef in New Zealand who also happened to be Ed's Sous Chef in Ireland! It's crazy how small this world is! Ed, who has showcased his food for multiple years at Taste of the World, gave Gwith and I some helpful information, including how to pace ourselves. He let us know that it would start out slow and steady and then we'd just be hit for two hours straight. And wow, he couldn't have been more accurate!

Gwithyen Thomas and Ed Cooney

As the doors opened at 5pm, people slowly started trickling in. As I stood there, I even began thinking, "Maybe we shouldn't have plated so many dishes right away! There doesn't seem to be enough people." Within a blink of an eye though, I ended up eating those words. Before we knew it, hundreds of people started approaching our table. Our team couldn't plate fast enough! We would set 40 plates on the table, Gwith would turn around to begin plating more, and within two minutes, I would've handed off all 40 plates. Not only were people loving Gwith's venison carpaccio, they were coming back for seconds and thirds! Throughout the evening we had people telling us our venison was the best dish at the event and guests were recommending our table throughout the crowd! Among all of these other established chefs, that was an amazing compliment. The chefs from the other tables began approaching us as well and snagging a plate or two. My favorite moments though were when a guest would come over, read "venison" and shy away. Every time this happened, Gwith told them that once they tried it, they'd never look back. And sure enough, they'd each try it, and their faces would fill with joy as they swallowed their first bite. Within moments, they would turn around, walk to their group of friends, and bring them back to the table!

Amongst the 1,200 guests, we eventually had host and celebrity chef, Bobby Flay, come over to the table. He thanked Gwith for being there and after a short conversation, walked off with Gwith's venison carpaccio. The following day, Gwith chatted with him again. Not only did Bobby remember Gwith's dish, he said it was "excellent" and he will definitely be visiting our restaurant in the future.

As the night progressed, things only became crazier! At times, we would run out of plated food and guests would begin lining up at the table, with forks in their hands, waiting for the next plate. It ended up getting to the point where Gwith was plating a single dish at a time, handing it to me, and I was handing it straight to a guest while he'd begin plating another one. I even tried speeding up the process by drizzling olive oil on the plates and garnishing the dishes myself...which speaking as a non-chef, I have NO idea how Gwith drizzles olive oil while covering up the nozzle with his finger. I tried it and all I got was olive oil on my hand...not the plate. Clearly this is one of the many reasons I'm not a chef! Part way through, I looked at my phone to get a glimpse of the time. I was thinking, "Surely we only have another hour or so left! We've served hundreds of people, time must be flying by!" Ha. We had only been serving the flood of people for about fifteen minutes and we had about 3 hours left to go! By around 8:45 pm, it finally began to calm down. The tent slowly cleared out and we began having a steady flow of individuals stop by to taste the food, or return for their second, third, or fourth serving!

As the event came to a close, we packed up, and headed out of the tent into the pouring rain, where we were driven back to our car by a golf cart. The next morning, we got dolled up to go to the Breeders' Cup World Championship and hang out in the VIP Trophy Lounge. We had lots of fun placing a few bets (that we always lost on, of course), and chatting with the other chefs. Around 2 pm, we headed to the Winners Circle where group photos were taken of all the chefs and the BC Turf Sprint winning horse and owner, Bobby's Kitten, were awarded their trophy from Bobby Flay. In the meantime, my parents and sister stayed at home watching the Breeders' Cup on NBC Sports. While they caught glimpses of Gwith and I on the TV during the Winners Circle, we were most excited to see Gwith's venison during the Taste of the World segment. I later discovered this segment was also on the regular NBC network too! Besides being on NBC and NBC Sports, Gwith (and his venison!) were also on HRTV.

Click here to see more photos and the HRTV video from our experience at Taste of the World.

Gwith and I on the Trophy Lounge's Purple Carpet at the Breeders' Cup World Championships

Needless to say, these past few days were amazing and we hope to experience it again in the years to come! If you'd like to try Gwith's venison, make reservations online now at our restaurant in Westlake Village, California.

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30990 Russell Ranch Rd Unit C, Westlake Village, CA 91362
© 2014 Aroha Restaurant.

The Many Tales of Our Customer Service Experiences (as the Customers)

I woke up this morning to a fantastic reminder to talk about our experiences with customer service and why one of our top goals is to provide the ultimate dining experience for our guests.

That reminder was an email from The Bay of Palms Resort along the Gold Coast in Australia. In 2010, Gwith and I went there to celebrate our one year dating anniversary. The pictures looked great online and we were very excited for a week at the beach. Unfortunately, it didn't live up to expectations. Far from it. Upon arriving at 5:15 pm from the airport, we were informed that our access to food would be nearly impossible in about 15 minutes and the person at the front desk could not offer any suggestions on where to go. We were also informed that we'd get the first roll of toilet paper for free and have to pay after that. On our way to the room, we walked beside the pool which was beautiful in the pictures online! In person, not so much. There wasn't any water in the pool and the lounge chairs didn't exist. When we arrived at the room, we took a quick look around. The room was never updated and the bed felt like a ton of bricks. Even the tile floor was more comfortable (we know because we lied down on it to rest our backs the next morning)! In the morning, we had to use a coin computer in the lobby to arrange for another hotel. Of course, with 5 minutes left to book, we ran out of coins. There wasn't a single person at the front desk to exchange change. In the end, we made it out of there. Ironically, this hotel sends me an email twice a year reminding me to come back. I suppose I haven't complained because I enjoy the twice a year giggle and rolling of my eyes.

While this experience was at a hotel and not a restaurant (I have plenty of those stories coming up), it taught us both a lot about how poorly a place can be managed. During that time the front desk proved to lack knowledge, be non-existent at times, and the management put their money before their customers (the toilet paper is a clear sign). In our experience, successful businesses do not run when you sacrifice customer service by cutting costs. Just look at all of the shows like Hotel Impossible and Restaurant Impossible. The reasons those places are failing is because the owners just don't care. If The Bay of Palms Resort owners had provided toilet paper, had a comfortable bed, a filled pool, and helpful tips on where to eat, we'd probably return there some time. Instead, their yearly emails are a joke for us to sit around the dinner table and laugh about.

On the discussion of cutting costs, sadly, we had an experience in Colorado where our favorite sushi restaurant (we were weekly regulars there for a couple of years) decided during the recession to cut down on the size of sushi pieces to thin little non-existent strips, raised the prices, and changed fish companies to a very fishy tasting supplier. As Gwith knows, it's not about the sizes you serve, it's about the amount you order. If you order more food from suppliers than you serve, that's when you're going to lose money. Also, if you need to raise the prices, raise them slowly and don't cut down on the portion sizes at the same time! Besides the changes in food, the once friendly staff began complaining about the owner who was letting his frustrations out on all of them. Unfortunately, after a few weeks of these unpleasant experiences, we switched sushi restaurants. I doubt there's a single business that wants their most loyal customers to switch restaurants and never return. On another note, the reason we found that first sushi restaurant was because the one near our house refused to offer gluten-free soy sauce; just another example of the lack of customer service.

Besides the obvious lessons learned from these experiences, as a person with life threatening allergies, I've also had my fill of allergic reactions due to incompetent restaurant staffs. The only place that I ever put up with was Pappadeaux in Colorado.

Gwith and I at Pappadeaux during his first visit to the USA, (April 2010)

Our favorite restaurant, Pappadeaux, had a horrible habit of putting pepper on my steak. A few years ago, eating pepper on my food would result in my throat starting to close up until I took a Benadryl. I can say with absolute certainty that this was always the kitchens fault. Why? Because we had two favorite waiters who waited on us for years and knew my allergies. One time the manager informed us that my meal was done without seasoning, but a kitchen staff member saw it, thought someone forgot, and just poured it on. Clearly the communication in the kitchen was the problem. You may be wondering why, after having multiple reactions at this restaurant, we kept coming back. Two words: Customer service. While the kitchen may have been messing up plenty, the management knew how to handle the situation. The manager would come out every time, apologizing. Then, they would not only comp my dish, they would bring me a free appetizer/salad and dessert. In the end, they even had someone come to the restaurant to train their staff on allergies.

Other restaurants we've been to haven't handled the situation nearly as well. We've had everything from them denying they did anything wrong, not comping the dish, or just shrugging it off as if it was a fluke. In my opinion, a restaurant staff is either competent in allergy control or they're not. As Gwith would agree, it's all about communication.

At The Counter in Colorado, the manager was incredible. My burgers were always cooked correctly, the staff was happy and friendly (the staff even had monthly bowling nights), the restaurant was booming with customers. Even in the off hours, it was filled. Fast forward to a year later, the manager wanted a raise and the franchise owner didn't give it to him. The manager left and the new person in charge had no idea what they were doing. The waitresses would roll their eyes at our orders, the burgers came out bloody and rare or burned to a crisp, and within a year, the restaurant was closed.

Another poor management experience we've had was at Red Robin in California. Now, this was probably one of the most ridiculous stories we've ever had. Gwith (who doesn't have any allergies) ordered the Caramel Milkshake with Red Hawaiian Sea Salt. That sounds simple enough, right? When they brought out the shake, Gwith looked at it, didn't see a caramel color, but tasted it nonetheless. Of course, after he tasted it, he knew it was just plain vanilla. He let the waitress know who argued with him that there was caramel in it, he just clearly couldn't taste it. Now, this is where it gets really bad. The waitress took the milkshake to replace it and then came back to the table to inform Gwith that they couldn't add the whip cream and sea salt on top because they ran out of whip cream. Then, Gwith saw the bartender pouring whip cream on another milkshake at the bar. Gwith asked for the whip cream and sea salt that was part of the drink, and with an annoyed roll of her eyes, the waitress took the drink and returned announcing they had found the whip cream. Of course, she still couldn't get this drink right, as it returned without sea salt. When Gwith asked about the sea salt, she responded: "Oh? You want that too?" By the shock in her voice, you would think this drink wasn't on the menu and he created it himself. Gwith tasted the drink and it still didn't taste like caramel. Gwith asked to speak to the manager. Normally, the manager should come over and clear up the situation right away. Instead, the manager came over and I kid you not, argued with him for 10 minutes about this milkshake and why he clearly just couldn't taste the flavors. They eventually brought out more caramel for Gwith to mix in himself and snarked, "It's always had caramel but I guess you just need a lot of caramel to actual taste it." As a chef, Gwith wasn't pleased that his ability to taste flavors was being questioned. We have never returned to that Red Robin location since that experience.

Our last night in Colorado at the restaurant Ocean Prime (November 2011)

 On the complete opposite end of the spectrum, there's the restaurant Ocean Prime in Downtown Denver. This restaurant flourished in customer service when we lived out there (and hopefully still does!). Not only do I hold this restaurant near and dear to my heart because Gwith proposed to me the night we dined there, the managers and owners also went above and beyond. Besides giving us a lovely letter congratulating us on our engagement the following visit, they also did something completely unexpected before we moved to California. Our last night in Colorado, we went with my mom to dine there. When we sat down, the manager came over to us and we told him we were moving. In response, he took away our menus and proceeded to give us each a 6 course surprise meal (avoiding all of my allergies, I might add!). What happened next, was the most shocking of all. They paid for the entire meal. In my eyes, normally when an owner or manager hears that their customers are moving and may not be returning for years, the last thing they would think of is to give a free meal. But they did, and that memory will stick with us for a lifetime.

While I could go on with countless stories, I hope I've given everyone an insight into why we feel so strongly about opening a restaurant that provides customers with a relaxing, allergy safe, and friendly experience. Of course no one is perfect and I can't say there will never be one error, but in the end, it's how we handle that mistake that counts. The most important lesson is that as long as you treat and train your staff well and respect your customers, there is no reason they shouldn't return. Respecting customers and employees should be the number one priority in any business and if an owner or manager can't understand that, they shouldn't be in business.

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30990 Russell Ranch Rd Unit C, Westlake Village, CA 91362
© 2014 Aroha Restaurant.

The First Day of Construction at Aroha

Yesterday was the first day at our restaurant, opening the doors and letting the construction process begin.

The day before, Gwith had a locksmith come to the location who quickly saw the "For Lease" sign and asked him, "Are you sure this is your spot? There's still a for lease sign in the window." Gwith looked at the sign, turned to him and said, "Is it? Not anymore!" and ripped it from the window. I'm a little jealous I wasn't there for that moment but unfortunately I have had the flu all week and wasn't able to go.

I was on my way to recovery yesterday and decided to go the space with Gwith to meet Ashour and take some photos. I've never seen something built from the ground up before so I'm excited to watch this entire process unfold. Once we were there, we walked through with Ashour and he drew up the chalk lines for each of the walls. Gwith and I both had some fun posing in the "rooms". We also picked up the "For Lease" sign and tore it in half together.

After our meeting, we got the chance to meet the CEO and Vice President of The Counter, as they were stopping by next door. Gwith and I are firm believers in making positive relationships with the local businesses. Besides, we're really not competing for their customers (our restaurant will not be offering burgers and french fries). Not to mention that ever since we got this property, we seem to be eating at their restaurant, A LOT. What can I say though, I've always been a fan of The Counter! My mom and I used to dine there regularly in Colorado and we even filmed our TV show pilot, "Little Blossom" at the Park Meadows location (when it still existed). I have to admit: it's incredibly peculiar to me how many of my career milestones all connect to The Counter in some way! Even at my last job, we dined at the Studio City location regularly and a past co-worker was/is best friends with the CEO. It seems incredibly fitting that our first restaurant would be located right next door to them!

Once we left our location, we headed to the Chamber of Commerce. It was great hearing about what they can do for us. I, of course, was most ecstatic about the ribbon cutting ceremony when we open. I mean, honestly, who doesn't want to do that??

Back at the office (aka our home), Gwith has been coming up with recipe and menu ideas, while I've been working endlessly on our social media. It's amazing that we just announced Aroha on Wednesday and we already have 187 likes. We are incredibly lucky to have so many amazing and supportive friends and family members! We also got a shout out in the Kiwis in LA newsletter!

We've known about this and been preparing for the restaurant for months but it didn't feel real until this week! I'd like to thank everyone for letting us include you in our journey! Sharing this experience with all of you has made it even more meaningful.

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30990 Russell Ranch Rd Unit C, Westlake Village, CA 91362
© 2014 Aroha Restaurant.

A New Beginning...

"The Hardest Thing In This World, Is To Live In It. Be Brave. Live."

I've been going over this post in my head, trying to think of what to write. I haven't written since October and I feel like it's time again. The last few months of 2013, were some of the worst I've ever had. Most of you don't know this, but I was very ill for the past 4 months due to a severe food poisoning incident at the end of August that left me unable to stomach almost anything until a few weeks ago. In the middle of October, during one horrible week, my grandfather and mother-in-law passed away. I was already suffering from uncontrollable weight loss and then I added on severe depression and anxiety. After a course of antibiotics, the initial stomach problem was fixed but it led to other adverse and severe reactions throughout December. Now, I'm finally eating again and slowly regaining my weight. I've started some new routines, including yoga and a weight gaining diet, and I've been working hard to reprogram my mind to my once optimistic and playful mindset. In the end, I'm hoping that everything I've gone through will make me a much stronger person.

I used to think New Years Resolutions were ridiculous. Like, if you weren't going to do something in the first place, why do you think you'll be able to commit now? But, this year, was the first year I didn't "resolve to not have a resolution". This year, I woke up on January 1st telling myself I would smile and that life was going to improve this year. I wasn't going to mope anymore and I was going to finally enjoy my life out in California.

Then it hit me. In the two years that my husband and I have been out in California, I never actually started a life out here. Before we moved from Colorado, I had things to do and close friends. I had my voice lessons, not once, but twice a week. The first year we were in California, we were so busy with a job that kept us from making any time for ourselves, that my husband and I never had the time to make any friends. I never had the time to take voice lessons. The 15 hour days, 5-6 days a week, I spent working on the computer, ended up leaving me with carpal tunnel, which I'm still suffering from. In the end, I had to leave my job and I left it to only discover that I had no other life in LA. By the time the first year passed, I felt so miserable in LA, that by the second year, I didn't want to make any plans because I figured I'd move from here eventually anyways.

I decided this year, what if I stay in LA? What if we don't move anytime in the next few years? I need to push myself to get out there and actually do things. Not just talk about doing things. 

Which brings me to my resolution: To make a life for myself.

I'm excited to say I've signed up to try out a new voice coach on Monday, I've started taking cake decorating classes, and in the future weeks, I plan to sign up for guitar lessons and krav maga! It feels good to actually have plans! I forgot how motivating that alone can be. Hopefully, with new activities on the horizon, I'll meet some new people and I'll also have more things to write about this year on my blog!

For anyone who's been going through their own personal struggles, I hope it helps to know you're not alone. Don't try to distance yourself from having a life. Get out there and become active. Take control. Let yourself live.

Happy New Year 2014 everyone! May positivity and optimism light your way this year.

Christmas 2013

Can You Get Seasick from a Computer Game? And is Don Draper dying?

As I predicted, yesterday (and today) I got far too caught up playing The Sims 3 Island Paradise. And hey, my first game crash took only a matter of about 10 minutes! That's always fun. I remember the days when I used to get stressed out that my game wouldn't work. Now I pretty much expect to fight it for the first few hours. Huh. That's actually quite sad. Anyways, here's a picture of my sim on her lovely new houseboat, making out with a co-worker:

I have spent most of my game time today building a resort for my sim to run. I'll show a picture tomorrow when it's done! I'm loving this new game so far, although, I have to say, the boat bobbing continuously is a little hard for me! I think I was getting seasick and dizzy by just watching it! I actually had to step away from the computer yesterday to feel better. I'm happy to say though that I had an easier time today!

I watched the Mad Men season finale last night... It was weird. I'm not really sure what happened exactly or why Don suddenly decided it was time to be honest - especially in the middle of a big meeting that was actually going well. It seemed a little too random. Although, I am curious if he now plans to tell his kids the details of his childhood. How would he break that to them? "Sally. Even though my last name is Draper, it's not really my last name. I stole it. That's right honey. You're not really a Draper." Awkward. And he thought she hated him before? She's a teenager and trying to figure out who she is. This news should really help with that. Not. I felt really bad for Megan when Don told her they weren't moving. He's been so against her career all season and then he tells her they're going to move. She was so happy because California is full of obvious possibilities for a rising actress. So, of course, she gets written off of her current soap opera in New York just in time for Don to come home and say he changed his mind. With her walking out the door, I have to wonder if that's the end of their marriage? Speaking of marriages, I found it funny that Ted decided to sleep with Peggy and then move to California to keep his family together. Sorry Ted but if you're unhappy at home, you're unhappy at home. Moving to California isn't going to change that. He's not like Don Draper, who's just unhappy being Don Draper. Ted actually has specific things in his life that he's not happy about. Why? I have no idea. I guess that's part of the beauty (or lackluster) writing of Mad Men. They don't give you the chance to feel for some of the characters dilemmas. It's one of the few shows where I truly do feel like an outsider looking in. I'm not attached to the characters at all, could care less what happens to them, and yet I am still curious to see what does happen to them.

The one thing I am getting increasingly curious about is Don. Particularly his shaking hands and terrible cough. Does anyone else think he might be dying? I'm not sure of what but he seems to be getting worse and worse; unless it's just the alcohol and cigarettes finally kicking in.

Have you played TS3 Island Paradise yet? Is anyone else getting seasick from it? And what did you think of the Mad Men finale? Or Mad Men in general? Is Don going to tell his kids the truth? Is his marriage over? And will Ted's problems magically go away because of a change in scenery?