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NEWS
September 20, 2012 | By Russ Parsons
There's more to Oktoberfest than sausages and suds. Stuff like couscous, rabbit tagine, and lamb mechoui , for example. Farid Zadi, chef and owner of Spanish Fly Gastropub is holding his second annual Couscousfest/Oktoberfest celebration Saturday and Sunday, featuring North African street food, Algerian cold drinks and craft beers. β€œThe first annual Couscous Festival in Pasadena was a bit nerve-racking, since we didn't really know what to expect in terms of crowd turnout or appetite for more exotic North African dishes,” Zadi wrote in a press release.
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FOOD
August 29, 1991
I'm thrilled the paper chose to put a "vegetarian" section in last Thursday (Aug. 15). However, I was shocked to read at the bottom of your article that you suggested a dish to be served with roast lamb or veal. One doesn't need meat to complement a meal, especially since the whole article dealt with vegetarian food; but even more surprising is to suggest a meal complement that is the inhumanely treated animal--a veal calf! And coincidentally, the lamb has the second slowest tortuous death.
ENTERTAINMENT
April 17, 2008
Regarding "The Gastro Economist: Glendale, the Kebab's Home Away From Home" [March 13]: One you didn't include is Elena's Greek Armenian Cuisine on Glendale Boulevard, which serves mouth-watering lamb kebab plates under 10 bucks. An added bonus is the taped Greek and Armenian music playing in the background. David Tulanian Los Angeles
FOOD
August 27, 2008 | S. Irene Virbila
I opened a bottle of Atalayas de Golban the other night to have with a rack of lamb. The combination of Tinto Fino (the local Tempranillo) and lamb is classic and sublime. And this Ribera del Duero from Madrid wine merchant Miguel Sanchez and winemaker Bertrand Sourdais is a beauty. The grapes come from Sanchez's second property, Atalayas de Golban (his first is Dominio de Atauta -- famous and much more expensive). Atalayas comes in at a terrific price for such a graceful and irresistible Ribera del Duero.
FOOD
April 15, 2009 | S. Irene Virbila
When I tasted this wine and then looked at the price, the two didn't match up. This gorgeous and elegant red from Terra de Verema in the Vilella Baixa del Priorat region of Spain could easily cost twice the price. Instead, for about $30, you get a stunning Carinyena (Carignan) with a touch of Garnacha and Syrah. Spicy and lush, the 2006 Triumvirat is beautifully balanced, even elegant. And it's smooth as silk, almost Burgundian in style.
OPINION
May 12, 2013 | By Miles Corwin
The first time my mother made leg of lamb, she never connected the two events. The second time, she thought it was a coincidence. The third time, she knew it was a curse. Every time she prepared leg of lamb, my father was laid off a few days later. The first time it was for a few weeks; the second time for a few months; the third time for more than a year. My father had a union job at a film-processing lab, and layoffs - and eventual rehirings - were common during the 1960s. He was laid off a few more times, but never after eating leg of lamb.
CALIFORNIA | LOCAL
February 11, 2000
Robert Scheer's Feb. 8 commentary, "Why Was Lee Indicted, and Not Deutch?" reconfirmed what our organization has said all along. When Wen Ho Lee was arrested and indicted last October, the Chinese American Civil Rights Organization cautioned the government that Lee should be treated on the principle of equality and that the government must thoroughly investigate and prosecute with equal diligence anyone found to have committed similar crimes as Lee...
FOOD
July 21, 2011 | By Bill Esparza, Special to the Los Angeles Times
At David Padilla and Maria Ramos' Oaxacan restaurant Gish Bac, the weekends are made for goat and lamb barbecue. A third-generation barbacoa specialist, Ramos began learning the trade of goat and lamb barbecue as a 10-year-old in Oaxaca's Sunday market in Tlacolula β€” one of Mexico's longest-running markets β€” where her family still operates a stand. The couple came to Los Angeles in 1992 and immediately began catering private events. This went on until a year ago, when a growing chorus of requests from attendees at these gatherings demanded more regular access to Ramos' barbacoa . Padilla and Ramos found a restaurant location in the heart of Mid-City, and Gish Bac (roughly, "from Tlacolula")
FOOD
July 1, 2010 | By Miles Clements, Special to the Los Angeles Times
The fatit hummus at Olive Tree is a dish of geological depth, a dip of distinct strata. Slicked across its top is a layer of yogurt puddled with olive oil and dusted with cumin and paprika. Pine nuts dot the surface like pale pebbles. Embedded in the warm hummus below are fragments of crunchy pita. It's an elaborate rendition of the Middle Eastern meze , but not an untraditional one. At Olive Tree, the fatit hummus is both staple and symbol, representative of a certain kind of detailed and familial Levantine cooking lost among the monotony of low-cost shwarma shacks.
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