December 22, 2012 |
One of the things that keeps me excited about what I do is that I am always learning. When I was making puff pastry not long ago, someone asked me why I made a tic-tac-toe-like slash in the process of making the dough. I had been slashing puff pastry dough, and having my chefs do it, for 30 years, or for as long as I'd been making puff pastry, and yet I had no idea why. I was thinking about this during a drive down to Pizzeria Mozza in Newport Beach. Then, just when I got out of the car, like magic, there was the renowned French baker Claude Koeberle.
September 17, 2013 |
Nancy Silverton once told me that when she and Mark Peel first opened Campanile restaurant, one night a customer beckoned her over imperiously. “What's this? What's this?,” she practically shouted. She was holding up a chicken breast - a bone-in chicken breast. It seems the woman had never encountered a bone before. In the normal course of things, that's the last thing you'd expect to find at McDonald's as well. But McDonald's has just introduced Mighty Wings - just in time for football season and with a limited run until the end of November. So I stop at my local Micky D's to see what all the fuss is about.
October 13, 2011
Los Angeles Food & Wine, a new annual festival featuring top chefs and in-demand restaurants, debuts this weekend at L.A. Live (and various locations around the city), featuring more than 100 celebrity chefs who will take part in demos, seminars, lunches, dinners and after-hours events, with tastings from more than 300 wineries. Participants include Wolfgang Puck, Sang Yoon, Nancy Silverton, Tom Colicchio and many more. Locations and times vary. Tuesday through Sunday. Tickets to events range from $50 to $2,000.
February 7, 2007
I thoroughly enjoyed S. Irene Virbila's review of Mozza ["Hot Spot? Mozza Is on Fire," Jan. 31]. We've had similar tastes in Italian cooking in L.A. going back to Alto Palato and continuing through Angelini Osteria, etc. So I was pleased to see she gave Mozza three stars. I shared lunch with a friend there last week and I have to say that Nancy Silverton is the undisputed "Queen of Dough." BILL TIERNEY Hermosa Beach
May 11, 2013 |
On these beautiful, lazy mornings of late spring, brunch beckons like the promised land. Bring a couple of good friends (or your mom), sit in the sunshine and catch up over a relaxed meal. We're not talking giant buffets but carefully prepared, seasonal dishes. I don't indulge often, but whenever I do, I leave with a feeling of well-being that leaves a glow on the rest of the day. A.O.C. Reserve a table in the romantic garden at A.O.C.'s new digs (the former Orso). Bougainvillea nods over the garden wall.
July 8, 2013 |
You're a coffee fiend keeping track of every new specialty coffee shop that opens in L.A.? With one new cafe opening after another, it's not so easy anymore. But it is a lot easier to come across a great brewed coffee or perfect pull of espresso, whether in south Santa Monica or North Hollywood, Westside or East L.A. The steady stream of new-wave coffee that began several years ago has turned into an espresso-fueled torrent. One of the newest is Go Get Em Tiger on Larchmont, from the team behind G&B Coffee, which only just opened last month in downtown's Grand Central Market.
CALIFORNIA | LOCAL
September 21, 2012 |
Campanile, the seminal Los Angeles restaurant founded in 1989 by Mark Peel and his then-wife Nancy Silverton, is closing. Prolific restaurateur Bill Chait and critically acclaimed chef Walter Manzke sealed a deal late Wednesday night to take over the space with plans to install Manzke's envisioned bistro and bakery, Republique, in its place. The storied restaurant, with its distinctly American approach using top-quality farmers' market ingredients, helped set the tone for Los Angeles dining in the 1990s.
December 30, 1998
Once it became clear that Nancy Silverton's Caramel Ice Cream Sundae With Salty Peanut Caramel Sauce would easily make the cut for the year's best recipes, discussions of her Hot Fudge Sauce ended. But during our search this summer for the definitive hot fudge sauce for ice cream sundaes, The Times Test Kitchen had a clear favorite.