July 27, 2009 |
As I approach the entrance to the new Santa Monica restaurant Cache, I catch a glimpse of a tousle-haired man in a white apron disappearing around a corner. Yes, indeed, Mr. Citrin is in the house and running around like crazy, looking excited and pleased that this new casual-French California restaurant is finally open -- and filled with people. It's a beautiful night, and guests are sprawled on sofas in the outdoor lounge area and trooping in for reservations in the dining room.
May 19, 2011 |
One of the most appealing things about open kitchens — and the trend of letting the rest of us see into the inner machinery, the smoke and clash and vaguely militaristic operation of a restaurant — is the occasional flare and whoosh of fire. We are, most of us, secret pyromaniacs. Watching a chef flambé something (a crepe, steak Diane, an apron) maintains the willing suspension of disbelief that professional cooking is, after all, a beautiful and possibly dangerous high-wire circus act and not just dinner.
March 28, 2007 |
THE restaurant world's most famous little red book -- the Michelin Guide -- will be coming to Southern California this fall. In fact, inspectors are already hard at work here, touring the area's best restaurants and filling out score sheets. In addition to the Southern California guide, Michelin will also be introducing a separate guide for Las Vegas this October as well as one for Tokyo that was announced two weeks ago. These books continue Michelin's push into international publishing.
July 28, 2011 |
Cole Dickinson, the chef de cuisine at Michael Voltaggio's soon-to-open West Hollywood restaurant, Ink, got his culinary education the old-fashioned way: in the kitchen. That might sound obvious, but it makes him something of an anomaly as the number of culinary schools multiplies, drawing legions of novice cooks with the promise of turning them into top chefs. Yet the less-touted, less-glamorized path of working one's way up through the restaurant kitchen ranks is starting to sound more appealing.
November 23, 2005
Online: See a companion video to today's carving story by Russ Parsons featuring Melisse chef Josiah Citrin, right, who demonstrates how to carve a turkey. Also, last week's Part I of the Essential Thanksgiving is still available online, with a new brine-free method for roasting turkey and master recipes for stuffing, gravy, mashed and sweet potatoes, cranberry relish, and apple and pumpkin pie, along with how to personalize each dish.
August 11, 2012
Nyesha Arrington, a fan favorite from the 2011 season of Bravo's "Top Chef," is the executive chef at Wilshire in Santa Monica , a position she won on Food Network 's "Chef Hunter" competition. In 2012, Zagat.com named Arrington one of the "30 Under 30 - L.A.'s Hottest Up-And-Comers. " A Southern California native, Arrington graduated from the Art Institute of Los Angeles cooking school and worked her way up the line under Josiah Citrin at Lemon Moon and Melisse. She's also worked for legendary French chef Joel Robuchon at his Las Vegas restaurants.