May 29, 2012 |
At $295, the new Le Burger Extravagant at New York's Serendipity 3 restaurant costs more than a pair of Tory Burch ballet flats, 10 Facebook shares, a trio of Disneyland tickets or 70 gallons of gas in California. The recently unveiled burger is the world's most expensive, according to Guinness World Records. The campagna roll exterior is spread with white truffle butter, dusted with gold and topped with a blini, crème fraîche and caviar. Nestled between the bread: Japanese Wagyu beef infused with white truffle butter, James Montgomery cheddar cheese, black truffles and a fried quail egg. Sounds good?
December 21, 1986 |
Caviar by Susan R. Friedland (Charles Scribner's Sons: $15.95, 152 pp., illustrated). Not long ago there weren't all that many people out there who could afford to talk about, much less purchase, caviar. Now we have a book that tells you all about caviar, the most expensive food in the world: what it is, how to buy it, store it, use it and relish it in more than 100 recipes, from hors d'oeuvres, soups and appetizers to entrees, salads and sandwiches. Susan Friedland has thought up all kinds of ways to use caviar--cucumber caviar sauce, potato pancakes, salmon caviar with fennel, caviar-stuffed avocado, potato-skin shells stuffed with caviar.
June 23, 2012 |
When I was in college, breakfast of toasted bagel, cream cheese and lox eaten with the Sunday paper spread all over the table seemed like a wonderful luxury. Later I discovered the nuances of gum-free cream cheese and the bialys and Nova from Russ & Daughters and Barney Greengrass in New York. (Barney Greengrass has an outpost on the top floor of Barneys New York in Beverly Hills.) Satiny smoked salmon or other fish can be enjoyed other ways as well. Here are a few places to find superior smoked fish in the L.A. area.
CALIFORNIA | LOCAL
July 7, 1987
Reading about the farm labor shortage, I suggest that he Hands-Across people, and their friends who attend the elaborate "charity" events, get down to the nitty-gritty and volunteer to work in the fields this summer. Instead of caviar, they can nibble on a tomato or some strawberries sans cream. (They seem to have voracious appetites.) Stoop labor is better than aerobics for exercise and think of all that fresh air. MILDRED CAMERON Lake Elsinore
October 22, 1987 |
In France, the home of the bistro, the revolution has arrived at last. No longer need you take for granted the hearty pork, cabbage, potato and beans that were the bistro diet of yesteryear. The names may be the same, but with luck the traditional confit and cassoulet, ramekin and ragout will conceal a refreshingly new approach to traditional dishes. Consider that favorite, escargots a la Bourguignonne, for instance.
May 26, 1989 |
Like Josef Beuys and his piles of felt, Georg Herold has power that comes from the ability to decode and then recode the meanings of common things--bricks, bits of clothing, pellets of caviar--into a personal iconography that says a lot by refusing to say anything. This is not double talk; this is the strategy of an art that has decided that language and everything that flows from it is in such contextual flux that it must be sidestepped altogether. If anything, the work proves that this is not possible.
December 7, 2009
Bouchon Beverly Hills Where: 235 N. Canon Drive, Beverly Hills When: Open daily for lunch, 11:30 a.m. to 2:30 p.m., and dinner, 5:30 to 10:30 p.m. Price: Raw bar, fruits de mer and caviar, $7 to $135; salads, $10.50 to $13.50; hors d'oeuvres, $6.50 to $48.50; main dishes, $18.95 to $36.50; sides, $7 to $7.50; cheeses, $9.75 to $15.25; desserts, $5.50 to $9.50. Contact: (310) 271-9910; www.bouchonbistro.com. Reservations advised.