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Pastry Chef

NEWS
August 18, 2012
Everything Nancy Silverton touches seems to turn to gold. After working for years as pastry chef for Wolfgang Puck's Spago, she and then-husband Mark Peel opened Campanile in 1989, and it quickly became one of Southern California's most important restaurants. Pursuing her passion for bread, she started La Brea Bakery the same year, and it quickly became the benchmark for fine sourdough before she sold it in 2001. In 2006, she joined partners Mario Batali and Joseph Bastianich in opening the Mozza Restaurant Group , owner of the overwhelmingly popular Osteria Mozza, Pizzeria Mozza and Mozza2Go.
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NEWS
September 5, 2012 | By S. Irene Virbila
Scientist Mark Bernstein , the creator of the fantastically useful software program Tinderbox , alerted me to the fact that the public lecture series Science and Cooking , “a collaboration between eminent Harvard researchers and world-class chefs," resumes at Harvard this month. Returning lecturers include Ferran Adriá ( El Bulli Foundation ), David Chang ( Momofuku ), José Andrés ( Minibar and Jaleo in Washington ), and Wylie Dufresne ( WD-50 )
FOOD
April 27, 2013 | By Betty Hallock, Los Angeles Times
There's a Southern influence that lately has wended its way through Los Angeles restaurants, and its emblem is the biscuit. Tender, flaky, golden biscuits have risen on menus from Manhattan Beach to Melrose Avenue. Buttermilk biscuits, oat biscuits, cheesy biscuits, biscuits made with lard rendered from the fat of Mangalitsa pigs. Govind Armstrong shows his Georgia Low Country roots at Willie Jane in Venice, where diners have been known to dunk the buttermilk biscuits into the broth of Prince Edward Island mussels with tasso ham and preserved lemon butter.
FOOD
February 2, 2005 | Leslee Komaiko;Laurie Winer
Diners about town have been noticing a phenomenon that some are characterizing as the "Bastide diaspora." Since the exit of chef Alain Giraud, nearly a dozen former employees have also moved on, and clusters of alums are showing up here and there. Among the departed? Former general manager Donato Poto, sous-chef Kevin M. Meehan, sommelier Christophe Rolland, assistant sommelier Drew Langley, pastry chef Koa Duncan, pastry cook Mario Ortiz and other assorted chefs and line cooks.
FOOD
April 12, 2006 | Laurie Winer; Leslee Komaiko
THE bad news: The Hatfields are leaving San Francisco. The good news: The Hatfields are leaving San Francisco for Los Angeles. Who, you may ask, are the Hatfields? And are there any McCoys? Quinn and Karen Hatfield, he a chef, she a pastry chef, wowed San Francisco when they opened their restaurant Cortez in the Adagio hotel in 2003. Their bold-flavored Mediterranean cooking inspired the San Francisco Chronicle to name them "rising stars" almost immediately. Now they plan a return to Karen's hometown to open, you guessed it, Hatfields.
NEWS
January 15, 2013 | By Jenn Harris
Former Patina executive chef Tony Esnault has taken the reins of the kitchen at the downtown restaurant Church & State. Owner Yassmin Sarmadi tapped Esnault to work at Spring, a new French restaurant slated to open on the ground floor of the Douglas Building on Spring Street in late 2013, but Esnault ended up stepping into former Church & State chef Jeremy Berlin's spot. Esnault will still be the chef at Spring when it opens. Esnault's menu additions at Church & State include a chicory and citrus salad, coq au vin and nettle soup.
NEWS
October 15, 2012 | By Russ Parsons
There aren't many restaurants that can last 20 years, let alone 40. So Piero Selvaggio is celebrating Valentino's 40th birthday in grand fashion, with not one but two don't-miss events. First, Nov. 14, he's hosting a blow-out dinner of 40 dishes paired with 40 wines, all of them inspired by the cooking of renowned Sicilian chef (and Selvaggio's homeboy) Ciccio Sultano. Culinary authority Darrell Corti will be MCing the event, which Selvaggio is dedicating to the late great Mauro Vincenti , who with Selvaggio introduced Southern California to so much of the Italian specialty products that we now enjoy.
NEWS
February 7, 2013 | By Caitlin Keller
Whether local or regional, in an urban or rural setting, our food system -- made up of the production, distribution and consumption of food and waste management -- affects what and the way we eat. On Feb. 16, TEDxManhattan will be rounding up a multi-disciplinary group of professionals with backgrounds in food and farming to address the way we eat and the social, ecological and economic concerns around food system planning. Anna Lappe of Small Planet Institute , White House Pastry chef Bill Yosses and Lindsey Lusher Shute of the rapidly growing National Young Farmers' Coalition , among many others, will join in on the discussion about sustaining a healthy food system.
NEWS
November 9, 2012 | By S. Irene Virbila
Wine buffs, check your calendars for a few worthy wine events coming up this week and next: Paso Roble's second annual Garagiste Festival continues this weekend. The four-day event (which began Thursday with a dinner by Ludovic Lefebvre) features four dozen “garagiste” (i.e., producing fewer than 1,200 cases a year) winemakers pouring their best bottles at Windfall Farms ' Stallion Barn in Paso Robles. Saturday is a day of seminars and tastings followed by an after-party.
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