Chicken Tikka Poutine | 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

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Badmaash

Indian food has often been associated with stiff restaurants, all-you-can-eat buffets and heavily spiced, cream-based dishes. The Mahendro family (Anu, Pawan, Nakul and Arjun) immigrated to Los Angeles and found that they didn’t recognize any of the so-called Indian food available to them. Like carefully selected spices to a classic Indian dish, each family member contributes something special and significant to their restaurant Badmaash and to the city of L.A. Featured in the episode: Downtown L.A.’s Badmaash.

  • 2017-12-15T02:30:00-08:00
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Omotenashi

Charles Namba and Courtney Kaplan, the couple behind Echo Park's Tsubaki, have always loved the culture of izakaya but found Los Angeles lacking in these Japanese taverns. Sonoko Sakai is a teacher with a passion for buckwheat and the near-sacred art of soba noodles, and Seiichi Yokota knows how to prepare and preserve fresh fish with a traditional Japanese technique never seen before in Los Angeles. Each aims to introduce Angelenos to the unique spirit of Japanese hospitality and the culture's deep culinary customs.

  • 2017-12-20T12:00:00-08:00
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  • 2018-01-01T08:00:00-08:00
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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.

  • 2017-12-27T12:00:00-08:00
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  • 2018-01-01T08:30:00-08:00
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  • 2018-01-07T11:00:00-08:00
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The Migrant Kitchen 1-Hour Special

Los Angeles’ booming food scene is being shaped by a new generation of chefs. Visit almost any kitchen in Los Angeles and it is likely you will find a migrant chef combining ethnic cuisines with new flavors and techniques. And often within the food, is a story of their migration.

“The politics of migration, the labor economy, all that drama plays out in the restaurants that we go to,” says journalist and author Rubén Martínez

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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.

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