May 2011 Entries
The Public Kitchen:
When I brought in my soursop cheesecake to the New Media Department last week, I was worried about what my coworkers would think. We would all be trying the soursop cheesecake together for the first time. What if it was no good?
The Public Kitchen:
If you can't make a trip to Italy this summer, you can always get a taste in Brentwood.
The Public Kitchen:
When I first started my search, I was set on buying and cooking with fresh soursop. That did not happen. It was impossible for me to get fresh soursop in Los Angeles. It is only possible to taste this fruit fresh if you happen to have a tree in your yard, although I'm a bit murky on the legality of that. But if you know of a place that sells fresh soursop, please share your knowledge in the comments! For now we can only cook with frozen pulp.
The Public Kitchen:
My search for soursop continuous with a trips to El Camguey and the Wholesale Produce Market.
The Public Kitchen:
You could say that people flock to Hollywood mixologist Matthew Biancaniello's drinks like bees to honey, but he's the one going to the bees for honey--literally.
The Public Kitchen:
I've recently discovered a fruit known to my Salvadoran family as guanaba, known in English as soursop and throughout the world by many names. I'm on a quest to learn more about it, find it....and eventually eat it.
The Public Kitchen:
"I don't think of my vegetable dishes as healthy food, although they are," says Chef David LeFevre. "They're just flavorful."
The Public Kitchen:
An aunt of mine decided to host a family gathering at her house, little did I know that this family gathering would lead me on a culinary quest for guanaba!
The Public Kitchen:
It's really not surprising that Michael McCarty wanted to start a farm-to-glass cocktail program at his eponymous Santa Monica restaurant. After all, he was instrumental in starting the farm-to-table movement here when it opened in 1979.
The Public Kitchen:
We know it's May and Grilled Cheese Month has passed, but we already miss it. While restaurants all over town celebrated our new favorite holiday, the highlight of April, of course, was the annual Grilled Cheese Invitational.
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