February 4, 2013 |
The new A.O.C. , located in the space that was until recently Il Covo on West 3rd Street, opens on Wednesday. Suzanne Goin and business partner Caroline Styne, owners of Lucques, Tavern and the Larder at Maple Drive, decided last year to move the decade-old A.O.C. to a new spot to give the small-plates restaurant a refresher. (The A.O.C. cookbooks, with recipes by Goin and pairing suggestions from Styne, is coming out this fall.) At the new A.O.C. are Goin's usual seasonal small plates: cheese and charcuterie, salads, vegetables and dishes from the wood burning oven.
January 27, 2012 |
On the heels of the Paula Deen debacle comes a new show from the Food Network: "Fat Chef. " No euphemisms allowed here, apparently. The new reality series, which debuted this week in an incredible feat of good timing, features obese chefs who need and want to drop a considerable amount of weight, and do so -- or try to do so -- with the help of a trainer. Unlike you and me, for these people food is their life -- literally. They're preparing it, cooking it and tasting it for most of the day because their jobs depend on it. With long, stressful days being the norm for many chefs, finding time to exercise is sometimes next to impossible.
September 5, 2012 |
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 )
November 1, 2012 |
David Lebovitz knows his sweets . The Paris-based blogger is a former pastry chef at Chez Panisse and one of my favorite cookboook authors, with several dessert cookbooks and a guidebook to Parisian pastries to his credit. He knows his stuff. So when he says that Pasadena's Little Flower Candy Co. makes caramels that are the equal of anything he can find in France, that's a pretty big deal. "People often ask me, after taking a bite of a caramel in Paris: Why can't they get caramels that taste like that in America?"
February 11, 2013 |
Ori Menashe is chef and co-owner -- along with his wife, pastry chef Genevieve Gergis -- of Bestia, the new Italian restaurant on the edge of the Arts District downtown. Menashe, born in Los Angeles and raised in Israel, formerly worked for Italian chef Gino Angelini but has brought his own sensibilities to fresh pastas, including oxtail-filled cocoa agnolotti and saffron strozzapretti with calamari, currants, marcona almonds and chiles. From his wood-burning oven comes pizzas, whole-grilled orata and, on the weekends, suckling pig. What's coming up next on your menu?
October 25, 2012 |
Wow, so many guest chef gigs are happening it's hard to keep track of who's cooking at whose restaurant. Over the next couple of months, Ben Ford of Ford's Filling Station will be at the Strand House in Manhattan Beach, Shinichi Sato flies in from Paris' Passage 53 to cook at Melisse , and Jason French of Portland's Nedd Ludd will be at Superba Snack Bar in Venice. Then there's the who-can-keep-track continuing guest-chef series Test Kitchen at Bestia downtown.
February 26, 2013 |
The inimitable Zagat has just released its 2013 "30 Under 30" awards, honoring the top young culinary talents in the Los Angeles area. The 30 honorees were feted Monday night at a cocktail party at the Emerson Theatre with Zagat founders Tim and Nina Zagat on hand to do the honors. The Zagat survey, which started as a homemade newsletter and morphed over the years into a publishing juggernaut, has embraced the digital age. The guides are now online, and coverage of this event included a live feed and a Google+ Live Hangout.
January 15, 2013 |
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.
August 2, 2006 |
THERE'S dessert, and then there's dessert.... And then there's more dessert. Not satisfied to send out just one showstopper at the end of a meal, L.A. pastry chefs are parading course after course of dessert. And we're not talking about just a few extra mignardises. They've solved the pressing after-dinner conundrum in which you have to make a heartbreaking decision on just one dessert when there are so many tantalizing choices.