A CHEF BY ANY OTHER NAME —Continued from page 52
Fatty’s 1627 Colorado Blvd., Eagle Rock (323) 254-8804 5 to 10 p.m. Wednesday through Saturday 5 to 9 p.m. Sunday Haitian rice and beans 1 c. red beans 2 c. brown rice 1 or 2 coconuts 3 medium cloves garlic 1/4 tsp. ground cloves, or 6 whole cloves 1/4 c. chopped parsley 1 sprig fresh thyme 1/2 c. chopped green onions 1 tbsp. margarine Salt and pepper to taste
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Often Imitated But Never Duplicated!
Boil the beans until cooked. Fry drained beans with garlic, parsley, thyme and green onions. Drain coconut water from the coconut. Crack coconut open, and spoon coconut meat from shell. Add coconut water, clove, salt and pepper. Add rice, and simmer until cooked. Toss with margarine. Grate coconut meat, and squeeze gratings dry. Use them to create a sweet snack by adding a little sugar and drying them in the sun or in a 350-degree oven for five minutes.
what we do and we can’t do it any other way. As far as restaurants are concerned, I’m sure there are better ways that can be developed by years of studying and apprenticing. But you can only do what you know and the way you know it. How do you come up with your dishes? I walk through Whole Foods or the farmers market; I see a nice beautiful squash and like the color. So I’ll take the squash, and I try to figure out what I can fill it with. My next thought is: “Where is the protein going to come from?” Then I look on the shelf and see that there is some white balsamic or pumpkin seed oil, and I put them all together and see what happens. I’m really inspired by shape and color first. And I like to keep everything as close to pristine as possible … to let people see how this food came out of the earth.
Check out Linda's workout in this month's
Is there a particular kind of cuisine that you favor? No. That’s why we have so many varied things on our menu. We have the Asian flavors, we have the Mediterranean flavors, we have Italian and some French because I’m all over the place. I’m really inspired by everything. AM
Linda Taix, Owner & Trainer
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STEVE COULTER is director of operations for Culinary Staffing Services in Los Angeles, and a freelance caterer with more than 20 years of experience in food and beverage. He is a regular dining columnist for Verdugo Monthly, a sister publication of Arroyo, and his restaurant reviews and features can be found in current editions of “Hungry? Los Angeles” and “Hungry? Family: Los Angeles” from Glove Box Guides.