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FOOD
December 28, 2012
Total time: 40 minutes The delicate corn latkes that Joachim Splichal serves at Patina have been on the menu since the day the doors opened. Splichal layers them with fresh marinated salmon, but smoked salmon can be the perfect replacement. They are served with a sour cream sauce. SOUR CREAM-CHIVE SAUCE 1 cup sour cream 1 red bell pepper, roasted and diced 1 tablespoon minced chives LATKES 3 cups fresh or frozen corn kernels (5 to 6 ears) Butter 1 1/2 tablespoons minced shallots 1 cup heavy whipping cream 2/3 cup whole milk 2 eggs 1 cup unbleached flour 1 teaspoon baking powder Salt 2 tablespoons minced chives 20 paper-thin slices smoked salmon 1/4 cup chopped chives SOUR CREAM-CHIVE SAUCE Blend sour cream, bell pepper and chives in small bowl.
ARTICLES BY DATE
FOOD
December 28, 2012
Total time: 40 minutes The delicate corn latkes that Joachim Splichal serves at Patina have been on the menu since the day the doors opened. Splichal layers them with fresh marinated salmon, but smoked salmon can be the perfect replacement. They are served with a sour cream sauce. SOUR CREAM-CHIVE SAUCE 1 cup sour cream 1 red bell pepper, roasted and diced 1 tablespoon minced chives LATKES 3 cups fresh or frozen corn kernels (5 to 6 ears) Butter 1 1/2 tablespoons minced shallots 1 cup heavy whipping cream 2/3 cup whole milk 2 eggs 1 cup unbleached flour 1 teaspoon baking powder Salt 2 tablespoons minced chives 20 paper-thin slices smoked salmon 1/4 cup chopped chives SOUR CREAM-CHIVE SAUCE Blend sour cream, bell pepper and chives in small bowl.
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ENTERTAINMENT
August 11, 1989 | RUTH REICHL
One of the most eagerly awaited restaurants of the year has finally opened. Joachim Splichal, who made Beverly Hills' Max au Triangle famous, has taken over the former Le St. Germain and turned it into Patina. The address is 5955 Melrose Ave., Los Angeles. The number: (213) 467-1108. This was worth waiting for.
BUSINESS
May 8, 2011 | By Shan Li
The gig: As the founder and a partner of Patina Restaurant Group, chef Joachim Splichal, 56, oversees a vast culinary empire with 29 restaurants and cafes in the Southland and 35 other eateries around the country. In downtown Los Angeles, the roster includes Nick & Stef's Steakhouse, Café Pinot and his flagship, Patina, in the Walt Disney Concert Hall. Bread in the bone: Growing up, Splichal's parents owned and ran the biggest hotel in the small mountain village of Spaichingen, Germany.
MAGAZINE
November 18, 2007 | Barbara thornburg, Barbara Thornburg is senior style editor of the magazine. She can be reached at Barbara.Thornburg@latimes.com.
Stephane Splichal makes a mean tomato-garlic-bacon pasta sauce and rolls out his own pizza dough. At 11 years old, he already has developed a sophisticated palate--not so surprising, considering he's the son of award-winning chef Joachim Splichal. "Dad usually does the hard stuff," Stephane says. Adds his fraternal twin Nicolas: "We do the chopping."
ENTERTAINMENT
May 23, 1995 | MAX JACOBSON, SPECIAL TO THE TIMES
The Art of Dining VIII, Sunday evening's annual benefit for the Newport Harbor Art Museum, had a distinctly lighter, younger and less-serious ring this year. The one constant remained coordinating chef Joachim Splichal, who again put forth Olympian efforts to make the dinner at the Four Seasons Hotel an unqualified success.
MAGAZINE
April 28, 1996 | SCOTT COLLINS, Scott Collins is a frequent contributor to The Times' Calendar and Business sections
It's 9 on a Monday morning, and Joachim Splichal is anxious to get going. The chef and proprietor of Patina and five other L.A.-area restaurants picks up the keys to a rented Lincoln Town Car at the Oakland airport and hurries outside ahead of his business partner, Doug Flohr. Splichal opens the trunk and tosses his bags inside. He walks back to find Flohr in the driver's seat. * "What are you doing?" Splichal asks. Flohr looks up, nonplussed. * "I'm driving," Splichal says.
BUSINESS
September 7, 1999 | GREG HERNANDEZ, Greg Hernandez covers the restaurant industry for The Times. He can be reached at (714) 966-5989 and at greg.hernandez@latimes.com
Joachim Splichal, owner of Pinot Provence in Costa Mesa and seven other restaurants in the greater Los Angeles area, is going Hollywood in a big way Sept. 12, the night of the Emmy Awards. Splichal is preparing a three-course dinner for the likes of Kelsey Grammer, Oprah Winfrey, Michael J. Fox, Courteney Cox and Calista Flockhart, who are scheduled to attend the Governor's Ball after the annual awards handed out by the Academy of Television Arts and Sciences.
MAGAZINE
December 9, 1990
No matter what the non-Italian chef Joachim Splichal or the Italian-born chef Celestino Drago say, a "lasagna without noodles" is definitely not a lasagna (Food & Wine, by Helene Siegel, Oct. 21). As an Italian-born and the author of the Italian cookbook "La Dolce Cucina," I cannot accept the denomination of lasagna for any dish made without its "quintessential ingredient, the pasta." Without going into any definition of the term quintessential , which by itself would prove the point, I would like to add that it does seem a little preposterous to say that "as long as it is layered and light, anything can be called a lasagna."
ENTERTAINMENT
August 27, 1988 | LAURIE OCHOA
When President Reagan ambles down the chow line at David Murdock's ranch near Westlake today--along with 300 other Republican Party and Hollywood insiders--he'll be eating the Western-style fixin's of chef Joachim Splichal. Ribs, Santa Barbara shrimp marinated with cilantro, suckling pig, tamales, corn-on-the-cob and Splichal's own chili are on the menu that he describes as "barbecue with a Southwestern twist."
FOOD
October 28, 2010 | By S. Irene Virbila, Los Angeles Times Food Critic
"Take one," the waiter says, proffering a vase sprouting savory lollipops. Each stick holds a round of squid sitting on a cube of dark red chorizo. "Eat them in one bite, so you get both tastes at once," comes the further instruction. I do. The sweet meaty squid and the spicy paprika-streaked chorizo are terrific together. These savory lollies are the opening flourish in a beautifully paced tasting menu at Providence , the Los Angeles seafood restaurant that celebrates its fifth anniversary this year.
FOOD
October 14, 2009 | S. IRENE VIRBILA, RESTAURANT CRITIC
When Pinot Provence opened in 1998, Joachim Splichal was one of the first big-name L.A. chefs, if not the first, to venture into Orange County. The restaurant is still there, just across from South Coast Plaza and around the corner from South Coast Repertory. But Pinot Provence has suffered in the intervening years. Whereas it once had high ambitions and served truly Provençal food, more recently Splichal has seemed content to position his sixth restaurant as a standard bistro with a standard menu.
ENTERTAINMENT
June 5, 2008 | S. Irene Virbila, Times Restaurant Critic
The place is barely 3 weeks old, yet walk in any night and Palate Food + Wine in Glendale is filled with the hum of happy eaters and drinkers, gob-smacked that such a terrific new restaurant has opened on Brand Boulevard in the 1928 Bekins warehouse - and that they've been lucky enough to secure a seat. Chef-owner Octavio Becerra -- who started his career at Pinot Bistro in Studio City and has spent most of it in the Patina Group as Joachim Splichal's right-hand man -- has broken with tradition and produced a restaurant that's as un-Patina-like as you can imagine.
MAGAZINE
November 18, 2007 | Barbara thornburg, Barbara Thornburg is senior style editor of the magazine. She can be reached at Barbara.Thornburg@latimes.com.
Stephane Splichal makes a mean tomato-garlic-bacon pasta sauce and rolls out his own pizza dough. At 11 years old, he already has developed a sophisticated palate--not so surprising, considering he's the son of award-winning chef Joachim Splichal. "Dad usually does the hard stuff," Stephane says. Adds his fraternal twin Nicolas: "We do the chopping."
FOOD
January 19, 2005 | Leslee Komaiko
There's good news for wine collectors whose best-loved bottles outnumber their evenings at home: No or low corkage fees are a growing trend in L.A. restaurants. At the Patina Group's Pinot restaurants for example, including Pinot Bistro in Studio City, Cafe Pinot in downtown L.A. and Pinot Hollywood, as well as sister restaurants Zucca and Nick & Stef's, there is no charge for corkage ever (although it's $25 at flagship Patina).
FOOD
September 8, 2004 | S. Irene Virbila, Times Staff Writer
When Nick & Stef's Steakhouse came along in 1999, the steakhouse was mired in a time warp. In its midcentury heyday, vinyl booths, name-brand Scotch on the rocks, sirloin or surf 'n' turf enjoyed in a haze of cigarette smoke had been heaven on earth. Menus mostly followed the same well-traveled road. And though everyone clearly had their favorites, the differences between this one and that were minor, which was exactly the point. You could be happy anywhere.
ENTERTAINMENT
November 25, 1999 | ANGELA PETTERA, SPECIAL TO THE TIMES
Mind Meld: We asked a few chefs around town what they thought of Joachim Splichal's recent decision to sell his Patina Group to the Restaurant Associates, the huge New York-based restaurant and food service company that runs some 130 restaurants, mostly on the East Coast. (Splichal got a huge sum--think double-digit millions--to take over the West Coast operations of Restaurant Associates.
FOOD
January 19, 2005 | Leslee Komaiko
There's good news for wine collectors whose best-loved bottles outnumber their evenings at home: No or low corkage fees are a growing trend in L.A. restaurants. At the Patina Group's Pinot restaurants for example, including Pinot Bistro in Studio City, Cafe Pinot in downtown L.A. and Pinot Hollywood, as well as sister restaurants Zucca and Nick & Stef's, there is no charge for corkage ever (although it's $25 at flagship Patina).
FOOD
October 22, 2003 | Corie Brown, Times Staff Writer
One cook struggles to strain a 50-gallon pot of beef stock while another turns dozens of zucchini strips on the grill. Ten other cooks scurry about preparing test meals as Joachim Splichal walks into the kitchen at the new Patina in Walt Disney Concert Hall. No one looks up. If anything, they hunker down, intent on appearing competent in a state-of-the-art kitchen they are only just getting to know.
MAGAZINE
July 7, 2002 | S. IRENE VIRBILA
It's an unfortunate fact of life that most of the serious restaurants in the L.A. area are concentrated on the Westside. Despite that, Joachim Splichal, one of L.A.'s best-known entrepreneur-chefs, doesn't have a single restaurant there. The one restaurant the German-born, French-trained chef did open on the Westside, Max au Triangle in Beverly Hills, failed. Then came Patina (which is celebrating its 13th birthday this year) and a host of Patina and Pinot spinoffs.
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