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Pastry Chef

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.
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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.
NEWS
November 10, 2012 | By Noelle Carter
This week, chefs Quinn and Karen Hatfield (of Sycamore Kitchen and Hatfield's restaurant ) share their Thanksgiving plans -- and recipes -- with deputy Food editor Betty Hallock: "Even professional chefs get the Thanksgiving Day jitters. Just ask Quinn and Karen Hatfield, the couple who own Hatfield's restaurant (he's the chef, she's the pastry chef) and the recently opened Sycamore Kitchen. "'I feel like I forget how to cook a turkey every year,' says Quinn, who's inclined to prepare it differently each time: roasted; grilled; the legs removed, deboned and rolled into a roulade stuffed with foie gras or chorizo; butterflied; deep-fried.
NEWS
September 21, 2012 | By Betty Hallock
After months of lease negotiations, storied Los Angeles restaurant Campanile is expected to close at the end of November after 23 years. Chef Mark Peel and then-wife Nancy Silverton opened the restaurant in 1989, setting the tone for farm-to-table dining in the '90s. The owner of the iconic building, Larry Silverton (Peel's former father-in-law), sealed a deal late Wednesday night with restaurateur Bill Chait and chef Walter Manzke, who will open a new-wave bistro called Republique in the spring.
NEWS
February 4, 2013 | By Betty Hallock
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.
NEWS
February 26, 2013 | By S. Irene Virbila
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.
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
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
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 )
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