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...
February 2, 2013 |
Brittany, on the Atlantic coast of France, is famous for its shellfish. The most prized oysters come from Cancale, and the bouchot mussels, just an inch or so long, are tender and sweet. One bowl of those dainty mussels steamed in white wine and shallots turned me into a lifetime mussel lover. Here, Carlsbad Aquafarm in San Diego County sells bags of mussels grown off the California coast at the Hollywood and Santa Monica farmers markets. You can also find some wonderful mussel dishes at restaurants.
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.
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.