March 2, 2013 |
Echo Park has a new fancy cocktail den in Allumette. In the old Allston Yacht Club space next door to the neighborhood liquor store House of Spirits Allumette is the new restaurant by Vagrancy Project chef Miles Thompson. To complement his intricate small plates, including raviolo of liquefied blood pudding with scallop carpaccio and caramelized anchovy; and fried oyster with kimchi ranch dressing, Asian pear mignonette and sea spinach, he's brought on former Pour Vous and Harvard & Stone mixologist Serena Herrick.
September 22, 2011
Total time: 25 minutes Servings: 6 to 8 Note: The best way to make this dessert is with a mandoline or a very sharp knife, in order to slice the fruit as thinly as possible. It can be served on individual serving plates or from one large central plate. Use the fruit options given below for the carpaccio, or substitute with fruit that can be sliced thinly without falling apart, or any fruit that will make a lovely, colorful, contrasted plate. 2 ripe but firm peaches, cut into paper-thin slices 4 fresh figs, cut in quarters 1/2 pineapple, peeled and cut into paper-thin slices 1 mango, cut into paper-thin slices 1 ripe but firm kiwi, peeled and cut into paper-thin slices 1 carambola (Chinese star fruit)
April 27, 2003 |
A few years back, I was sitting in a restaurant-bar in Playas de Tijuana, a newer neighborhood in that town with my Mexican half-sister, Iridia, when I first heard the word that would subsequently change my alcohol-consuming life. "Una Corona para mi hermana," she said to the waiter, ordering for her American half-sister. "Y para mi, una michelada." MEEEEEE-chay-la-thah.
February 9, 2013 |
Dear SOS: My coworker raves about the chicken tequila fettuccine from California Pizza Kitchen. Her birthday is coming up in February, and we would like to make the dish for a girls' night in to celebrate. Do you have the recipe? Janelle Webb Bakersfield -- Dear Janelle: Happy birthday to your friend, and have fun celebrating! California Pizza Kitchen was happy to share its recipe, which we've adapted here. -- Noelle Carter -- California Pizza Kitchen's chicken tequila fettuccine Total time: 1 hour, 15 minutes Servings: 4 to 6 Note: Adapted from California Pizza Kitchen.
March 25, 2010 |
Dear SOS: We spent the weekend in Los Cabos and had an incredible scallop ceviche dish at the Tequila & Ceviche Bar at Las Ventanas. It was so fresh, I think it came straight from the Gulf of California. The chef said they marinate the scallops in lime juice to "cook" them. It looked beautiful, tasted even better and seemed pretty simple to make. Could it be that easy? Would they be willing to share the recipe? It would be a great way to impress my friends this summer. Amanda Saxe Encino Dear Amanda: Las Ventanas al Paraiso was happy to share their recipe for this bright and simple dish.
July 1, 2011
Hard-drinking writers are such an archetype that they've spawned at least one book of cocktail recipes, "Hemingway and Bailey's Bartending Guide to Great American Writers," which was published in 2006. In a similar spirit, Literati Bar & Grill in Brentwood — which is next door to the popular writer's hangout Literati Cafe — has created a list of drinks for literary lushes. These include Goodnight Moon and Lord Gin, but chef Christian De La Vara and owner Paty Kouba, who created the cocktails, say that the most popular is Fahrenheit 451. The drink pays homage to the Ray Bradbury novel by creating a fire of the alcoholic variety.