Chef Carlos Salgado of Taco Maria | Courtesy of Life &Thyme

Logmeh L.A.: Using an Open Flame to Bring People Together

Chef Deb Michail’s experiential dining event, Logmeh L.A., evokes the warmth of a communal gathering akin to the celebration of a birthday with family or a wedding with close friends. Warm smiles are infectious as guests converse, ambling between indoor and outdoor settings elegantly lit by candles and soft, glowing lights strung through the air. The smoky aroma of burning wood wafts amid the crackle of fire. A splayed whole goat, affixed to a stake in the ground with baling wire roasts over an open flame.

To Michail, with a history in the kitchens of Mozza’s Nancy Silverton and Angelini Osteria’s Gino Angelini, it only makes sense to cook a whole beast over an open flame. It's a way to connect to her Middle Eastern heritage and to eat the way her grandmother taught her. "The natural smoke that comes from the wood,” according to Deb, “adds the most incredible smokiness to whatever that animal is and honors it in the most simplest way.” Amazing taste, however, is not all that Deb is after. Her guests are drawn to the goat roasting on the open flame, which she says, "is a core element of life and known to bring people together.”

Full Episodes

Upcoming Airdates

Beyond Pho

Banh Mi. Spring rolls. Pho. The war and its subsequent refugees. These are things most commonly associated with the Vietnamese culture and its people. But a group of chefs in Los Angeles (including Cassia’s Bryant Ng and Diep Tran of Good Girl Dinette) are hoping to demonstrate that there’s so much more than that. Featured in the episode: Cassia in Santa Monica, Good Girl Dinette in Highland Park, Red Boat Fish Sauce, and Minh Phan of Porridge & Puffs.

  • 2018-03-24T04:00:00-07:00
  • 2018-03-26T07:00:00-07:00

Alta California

A collective of culturally connected, distinguished chefs (including Ray Garcia of Broken Spanish, Wes Avila of Guerilla Tacos, Carlos Salgado of Taco Maria, as well as Jorge Gaviria of corn purveyor, Masienda) work to preserve heritage and push forward the “Alta California” Mexican food movement. By celebrating those dishes and ingredients integral to Mexico's cuisine and its economy, a group of accomplished Mexican-American chefs are working to elevate not only the food, but what people of their heritage can achieve in the food business.

  • 2018-03-28T13:00:00-07:00
  • 2018-03-29T07:30:00-07:00
  • 2018-03-30T03:30:00-07:00
  • 2018-03-31T04:00:00-07:00