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NEWS
August 17, 2012 | By Russ Parsons
Who makes the best croissant in Los Angeles? Apparently, that has been a subject of hot debate on the news side of the Los Angeles Times staff. To settle the argument, they came to the experts - the Food team. They brought in their favorite 10 croissants from various sources and four judges - Jonathan Gold, Betty Hallock, Noelle Carter and I  - settled in for a tasting. Often with contests like this the votes are widely scattered as the differences tend to be minimal. Not so in this case.
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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
September 5, 2002 | JESSICA STRAND, SPECIAL TO THE TIMES
Goodbye to Harry's: Harry's Bar & American Grill, the Century City restaurant based on the famous Harry's Bar in Florence, Italy, shut its doors Aug. 12. The message on the restaurant's answering machine now says, "We're sorry to say that after 30 years at the ABC Entertainment Center, Harry's Bar has now closed." Reason: The ABC Entertainment Center is scheduled to close later this year to make way for an office complex. Harry's was best known for its annual Ernest Hemingway parody contest.
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
March 13, 2013 | By Jenn Harris
The James Beard Foundation announced its 2013 Who's Who of Food & Beverage in America inductees. Of the six culinary professionals honored, one award was given to a California chef, Michael Mina. The foundation gives the Who's Who of Food & Beverage in America award each year to professionals who have made a notable contribution to the food and beverage industry in the U.S. The honorees include: Eric Asimov, the chief wine critic for the New York Times; Dorothy Kalins, the editor who founded Saveur magazine in 1994; Barbara Lynch, a James Beard award-winning chef and restaurateur from Boston; Zarela Martinez, a chef and restaurateur in New York; Michael Mina from Stonehill Tavern in Dana Point, the now-closed XIV in Los Angeles and Michael Mina in San Fransisco; and Bill Yosses, the White House executive pastry chef in Washington D.C. The award recipients will be honored at the annual James Beard Foundation Awards held at Lincoln Center's Avery Fisher Hall in New York on May 6. This year's awards theme is "Lights!
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