July 19, 2006 |
Despite an acreage the size of a small New England state, Century City hasn't been able to attract any high-profile restaurants to its prime real estate. But early next year, chef-entrepreneur Tom Colicchio of Craft, the build-a-dish restaurant in New York (with outposts in Las Vegas and Dallas), is planting his grill fork at the new 2000 Avenue of the Stars complex. And what does this location have that no other real estate in L.A. has?
November 8, 1998 |
Looking for something more out of a women's magazine than fashion, sex and beauty? Check out Moxie, a new publication out of Berkeley designed for college grads. Instead of featuring airbrushed female facsimiles, Moxie tells stories of real women. The premiere issue features profiles of a pastry chef, a Hollywood scriptwriter and a stripper. Emily Hancock got the idea for the mag when she did research on women's self-esteem at Barnard, Sarah Lawrence, Vassar, Bard, Wellesley and Mills colleges.
August 25, 2012
Roxana Jullapat, the pastry chef at highly regarded Cooks County, is an L.A. native who has worked at such celebrated Los Angeles restaurants as Campanile, Bastide, Lucques, AOC and AMMO. A journalism major in college, she says her fate was sealed after she found herself baking a tarte tatin at Cafe Figaro in Los Feliz. In 2011, she teamed up with her partner, chef Daniel Mattern, and Claudio and Adria Blotta to open her first restaurant, Cooks County. Working with seasonal produce and alternative grains, Roxana's menus are one of the most farmers' market driven in town.
December 31, 2012 |
Hurry! Paris-based pastry chef and blogger extraordinaire David Lebovitz is offering free downloads of his app "Paris Pastry" from now until 10 a.m. tomorrow. That's Paris time . Available on iTunes, the app points out more than 300 bakeries, chocolate shops, ice cream salons and more, and includes over 500 color photos of Lebovitz' favorite desserts and sweet treats in Paris. Most useful: his Top 25 list of recommended “must go-to” visit places, an expansive glossary of French pastry terms, new GPS integrated maps that will guide you to the closest addresses, and more!
November 21, 2012 |
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.
October 14, 2009 |
Seven years in the making, the Farmer's Kitchen in Hollywood is officially open. At last week's ribbon-cutting, farmers and politicians were there to salute the new cafe, which launched quietly in the spring. The Farmer's Kitchen uses surplus food from the Hollywood Farmers Market and is a venue for classes and job training. It's a project of Sustainable Economic Enterprises of Los Angeles, which runs the Hollywood market and others. The community-focused kitchen is another effort to make a link between farmers and city dwellers, says Pompea Smith, head of SEE-LA.
August 16, 2012 |
Baking is the most punctilious of the culinary arts and Thomas Keller is among the most punctilious of the culinary artists. Put the two together and you might wind up with a cookbook that would make strong cooks quake in fear. Happily, that's not the case with the “Bouchon Bakery” cookbook that's now available for pre-order with a fall publication date. Written by the French Laundry boss and his pastry chef Sebastien Rouxel with help from baker Matthew McDonald (his bread section is definitive)
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 )
April 22, 2013 |
Olive & Thyme: The Toluca Lake cafe will be offering a wine and cheese tasting from 7 to 9 p.m. Thursday. Attendees will sample more than a dozen cheeses with cheesemonger Tyler Schwarz and learn about cheesemaking from aging and texture to methods of making and region of origin. The wine and cheese tasting is $45 per person. Call or email firstname.lastname@example.org for reservations. 4013 Riverside Drive, Toluca Lake, (818) 557-1560, www.oliveandthyme.com . Modern Art Desserts: On Saturday, the Craft in America Study Center will present the third installment of “Food as Medium for Craft,” with a talk and book signing by Blue Bottle pastry chef Caitlin Freeman.