October 26, 2009 |
The weather is unpredictable but lately seems to be occasionally cooperating and behaving more like fall. On nights like that, consider celebrating the season by heading to MarchÃ© Moderne for Florent Marneau's choucroÃ»te moderne menu, $29 for two courses every night through the end of November. No one has to twist my arm when it comes to choucroÃ»te . It's the famous Alsatian dish of sauerkraut with assorted meats and sausages to be eaten with a spunky mustard and vast quantities of crisp, minerally Riesling or Pinto Gris from Alsace.
July 27, 1999 |
An executive chef, a culinary assistant, a dishwasher and an expediter (the person responsible for coordinating the timing of serving meals) from Orange County were among those receiving 1999 HEROS Awards honoring restaurant employees for outstanding service. The awards were established to highlight the contributions of Latinos in the Southern California restaurant industry, but this year the nominations were opened to all staff for the first time.
October 9, 2012 |
L.A. sweets: The Culinary Historians of Southern California will present author Grace Bauer leading a panel titled "The Girls Are Baking: Los Angeles' Classic Desserts" on Saturday, Oct. 20. Panelists include Jane Lockhart, owner of Sweet Lady Jane, known for her triple berry cream cake and sea salt brownies; Valerie Gordon, owner of Valerie Confections, who has re-created Blum's coffee crunch cake, Chasen's banana cream pie and Bullock's coconut...
CALIFORNIA | LOCAL
November 26, 2000 |
Ever since superstar restaurateur Joachim Splichal brought his Pinot empire to South Coast Plaza in the form of Pinot Provence, it's been a hit for lunch and dinner. The reasons are clear. Chef Florent Marneau is a highly skilled craftsman well matched to the casually elegant bistro concept that has caught fire in this decade.
August 27, 1998 |
L.A. chef-entrepreneur Joachim Splichal has finally taken the plunge and gone south, to open the sixth of his French-California Pinots in Orange County. This one is baptized Pinot Provence, and it's set in the Westin Hotel just across from South Coast Plaza. The space is very grand, with an ornate ironwork canopy and a couple of nifty terrace patios for schmoozing over aperitifs and nibbling on appetizers. The restaurant also has a series of charming private rooms of various configurations.
January 14, 1999
Question: After monkfish and calamari, what's next? Answer: A dense, snow-white, pleasurably springy meat from the wings of skate fish. Skate goes particularly well with browned butter and lemon, but chefs are just beginning to plumb its possibilities, so far with excellent results. * Spago: Lee Hefter sautes Maine skate wing so it's moist and tender, yet crisp and nicely browned. He serves it on a bed of sweet and sour braised cabbage with fennel and anise, and with a ginger brown butter.