June 2011 Entries
The Public Kitchen:
Alex lights up like a sparkler when asked for a recipe using a favorite ingredient from the farms. "I got it! A red, white and blue potato salad. It's perfect for the 4th of July."
The Public Kitchen:
The philosophy at Forage Restaurant in Silver Lake is simple: the best locally grown produce and ingredients around, even from home-growers.
The Public Kitchen:
Maggie's Farm began cultivating chocolate mint, peppermint and spearmint in a garden box on the farm. After a few seasons of cultivating these three varieties and selling them, a fourth hybrid started showing up in the box that they hadn't planted.
The Public Kitchen:
There's nothing better than a Bloody Mary on the weekend--or anytime, really--and FIG Restaurant at the Fairmont Santa Monica knows this.
The Public Kitchen:
An ingredient in the Beer and a Ball, one of my favorite cocktails at John Sedlar's new Beverly Boulevard restaurant Playa, is listed as "Hops Infused Champagne" on the menu, but it's actually the Champagne of Beers, Miller High Life. Who knew?
The Public Kitchen:
With so many cooking classes around town this summer, you can finally develop your outdoor cooking prowess, and maybe even get lunch, to boot.
The Public Kitchen:
A conversation I had with my mom over breakfast made me remember that she would cut hot dogs in the shape of an octopus to make me laugh. That's when it hit me, Octopus should be my next ingredient!
The Public Kitchen:
The ratatouille is a huge hit. It's full of summer squash, tomatoes, eggplant and onion drizzled in herbs and olive oil--basically summer on a plate.
The Public Kitchen:
Roxana Jullapat and partner Daniel Mattern at Ammo in Hollywood are celebrating the first of apricot season with the Castle Bright
The Public Kitchen:
Living in Southern California means we can pretty much fire the grill up any day of the year.
The Public Kitchen:
Most people heard of Red Medicine in Beverly Hills because of a very public kerfuffle with the L.A. Times restaurant critic. That incident shouldn't overshadow the restaurant's innovative Vietnamese-inspired cuisine and awe-inspiring presentation. But there is one more reason to go: the cocktails.
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