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Pastry Chef

NEWS
November 21, 2012 | By Betty Hallock
New Italian restaurant Bestia opens Friday on the edge of downtown's Arts District, a 140-seat trattoria from chef Ori Menashe, pastry chef Genevieve Gergis and partner Bill Chait, located in a former factory building converted into lofts near the L.A. River.  The 4,100-square-foot Bestia (Italian for "beast"), designed by Studio Unlimited, is meant to channel contemporary Italian spaces that mix modern interiors with centuries-old architecture: A "bar fight" wall covering, meat hook chandeliers that hang from steel tracks, booth seating and a copper bar are some of the elements.  Menashe is former executive chef of Angelini Osteria, and his menu is multi-regional Italian: grilled octopus with warm lentils, guanciale and salsa di acciughe ; housemade salumi; housemade spicy 'nduja, mozzarella and scallion pizza; spaghetti mancini with squid ink, mullet bottarga and Calabrian chiles; hand-rolled fusilli with braised goat, ricotta salata and pistachio oil; and grilled hen, borlotti beans and chicken liver crostino.
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NEWS
October 28, 2013 | By S. Irene Virbila
Bernhard Mairinger will cook the last dinner at BierBeisl as we know it Saturday, Nov. 9. Then the young Austrian-born chef-owner is closing the 2-year-old modern Austrian restaurant on Little Santa Monica in Beverly Hills, and taking a break before opening in a larger space next year. “I've been working for two years pretty much 24/7,” says the chef, who will turn 29 in November. He's off to Europe and Asia to attend festivals and do some research in Austria for the new BierBeisl, which is to open on the Westside sometime in 2014.
FOOD
June 29, 2012 | By Jonathan Gold, Los Angeles Times Restaurant Critic
The Santa Monica farmers market is more exotic. The Hollywood market is bigger and the new Altadena market more devoted to tiny organic farms. But the most charming place to buy vegetables in Los Angeles may be the Sunday morning market in the Pacific Palisades, a village street lined with flower merchants and fruit growers and bakers of dense sourdough breads. It's just a bit politer, a bit spiffier than the markets tend to be in town - even the strawberries seem to be arranged into neat rows.
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.
FOOD
August 2, 2006 | Betty Hallock;
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.
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.
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 )
NEWS
November 1, 2012 | By Russ Parsons
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?"
NEWS
January 15, 2014 | By Mary Forgione, Los Angeles Times Daily Deal and Travel Blogger
If you're hungry for some good food and meeting foodie luminaries, head east. Kogi food truck chef Roy Choi, Beekman Boys' Brent Ridge and Josh Kilmer-Purcell, and Manhattan Beach restaurateur David LeFevre are among the chefs who will be cooking at the Food + Wine Festival Palm Desert. The festival , now in its fourth year, is March 21-23 and will feature two Grand Tasting events: --"California Dreamin'," with samples from more than 50 Coachella Valley restaurants and 70 wineries, brewers and spirit makers, and 10 demonstrations (11 a.m.-4 p.m. March 22)
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