FOOD DINING & ENTERTAINMENT
Itâ€™s time to start planning for your Holiday dinners. Prime Rib, Crown Roast of Pork, Leg of Lamb and of course Turkey. Willie Birds are free range turkeys raised in Sonoma, California. They are tender, juicy and delicious. Order now for the Holidays.
6333 W. Third St. 323.938.5131 marcondas.com Family owned and operated at the Farmers Market since 1941
Let’s get fresh! Fall is a time to cook, eat, drink and play! This year, we are doing a twist on the Dining and Entertainment magazine. We’re adding “Food” to the title and featuring local artisan cheese makers, urban herb and vegetable gardeners and bread bakers. And did you know there are even beekeepers within our city limits? Now THAT’S locally sourced. We have reviewed several noteworthy restaurants that we are sure you’ll want to try, or revisit. Being the entertainment capital of the world, what better place to explore one of the top-rated art museums in the United States, our very own LACMA. The Distinguished Speakers Series will host former Vice President Joe Biden among other notable guest speakers this fall through spring 2018 at the Saban Theatre in Beverly Hills. We have profiled Wallis Annenberg Center for the Performing Arts in Beverly Hills and outlined their exciting upcoming season of shows. Also included are the Los Angeles Philharmonic celebrating their 99th season, The Greek Theatre and
4 Food Dining & Entertainment
Beverly Hills Theatre 40. We profiled the Landworth and DeBolske architectural firm who designed a chef’s kitchen, a stunning transformation of a dated 1970s galley into a fully operational professional kitchen for aspiring celebrity chefs among us. Keeping it fresh and local, we have written about local canning and pickling experts who give us their insights and recipes. We also profiled three noteworthy farmers markets – Beverly Hills, West Hollywood and Hollywood. Locally brewed beer is also on tap. We’re sure you’ll want to quaff a brew or two at Angel City, Eagle Rock Brewing and Iron Triangle Brewery after reading about their ales, pilsners and IPAs. Zagat has named Los Angeles a top West Coast food city again this year, so let’s keep it fresh, local and delicious. Time to dine! Michael and Karen Villalpando Publishers
Who knew we would find our local favorite, Pink’s Hot Dogs, at this year’s Ventura County Fair!
Park Labrea News/Beverly Press
AT THE PETERSEN
BY KAREN VILLALPANDO
hen the Petersen Automotive Museum underwent a $125 million renovation, it was only fitting to have a world class restaurant to complement the collection of priceless automobiles. The Drago brothers, Celestino, Calogero, Giacomino and Tanino, well-known Los Angeles restaurateurs, collaborated to create Drago at The Petersen, a colorful fusion of the museum’s slick architecture and the chefs’ innovative cusine. The curved, red stripes on the façade of the museum emulate motion. The motif is carried over in the restaurant with modern seating and eye-catching light fixtures. Celestino Drago helms the kitchen bringing his flair for Italian food to the Miracle Mile. Lunch begins with antipasti selections like mussels and clams in a spicy tomato broth and a calamari salad with julienned vegetables with a yuzu dressing. Beautiful burrata with prosciutto, heirloom cherry tomatoes and basil cream is a delightful starter. Grilled shrimp or chicken can be added to the Caesar salad with homemade croutons for a lunch-sized entrée. An interesting frisée
Tiramisu, above, is the quintessetial Italian dessert, perfected at Drago’s. Left, pomodoro sauce clings to rigatoni pasta, robust with flavor.
photos courtesy of Drago’s
and mixed green salad with Pink Lady apples, walnuts, smoked bacon and candied walnuts is tossed in a light champagne vinaigrette. I recommend sharing an antipasti and salad, and then selecting individual pastas to get the full Drago experience. The trenne al amaticiana is a simple yet highly satisfying dish with pancetta, onions, tomatoes and pecorino cheese. Risotto is one of Celestino’s specialties, so be sure to sample the risotto of the day. I’ve tasted his wild mushroom risotto with a splash of cream and pecorino cheese, which is excellent. He also prepares a version with butternut squash, zucchini flower roasted hazelnuts and Parmesan. The layers of flavors come through with each bite. If kids are in tow for your visit to The Petersen, they will find a burger on the menu as well as a variety of pizzas, like a simple Margherita, or spaghetti and meat balls. For a more sophisticated pizza, try the salmone affumicato, with smoked salmon, argulua, dill, pickled onions, capers and salmon caviar. I will come back again and again for this dish! Heartier entrées of pan roasted chicken and vitello Milanese showcase Drago’s Italian roots, expecially the spezzatino di bue, or beef braised in Barolo wine and served over polenta. Be sure to save room for dessert – Celestino’s tiramisu should not be missed. I enjoyed the crème brulee with a sugar crusted top and berries that was still slightly warm and oh so comforting. Drago at The Petersen is open daily for lunch or an early dinner from 11 a.m. until 5 p.m. 6060 Wilshire Blvd. (323)800-2244. Park Labrea News/Beverly Press
For brunch, lunch or evening cocktails and dinner BY JILL WEINLEIN
ermanently displayed at the Los Angeles County Museum of Art near Ogden Avenue is “Urban Light,” an installation by Chris Burden. The solar powered, 202 cast iron antique street lamps provide a welcoming entrance to Ray’s & Stark Bar of the Patina Restaurant Group. Ray’s & Stark Bar unique location at this world class art museum attracts an artistic crowd of tourists, locals, actors, artists and painters. Designer Renzo Piano envisioned encompassing art with dining. A colorful display of cups and saucers by 20 leading designers from the 1920s through the 1950s is showcased in the restaurant. Ray’s recently debuted a Barky Brunch menu for fourlegged friends and it has been well received. Executive Chef Fernando Darin, a dog lover and owner of two pooches, prepared the “Man’s Best Friend” menu that includes “pupsicle” treats; steamed chicken and broccoli bowls; and a chicken liver and brown rice cookie. Chef Darin is from Southern Brazil and incorporates global cultural influences into his modern American cuisine. After attending the Le Cordon Bleu College of Culinary Arts in Los Angeles, Darin worked in the kitchens of some of Los Angeles’ most esteemed chefs including Eric Greenspan, Michael Voltaggio and Joachim Splichal. He plates his dishes to appeal to his art-loving audience. In a garden on the property, he grows vegetables and herbs to enhance many of his dishes. 8 Food Dining & Entertainment
Ray’s offers patio seating at high top communal tables and at tables for two and four. Inside, larger tables accommodate bigger parties. The two-page menu for two-legged diners has interesting brunch fare, colorful cocktails, handmade lemonades and eye-opening cappuccinos. One of the most popular brunch items is the lobster salad with sliced Granny Smith apples, crispy capers, brioche and cured egg. Another favorite is a breakfast pizza cooked in a woodburning oven with a slightly browned crust. Additional types of Neapolitan-style pizza featured are a Margherita topped with San Marzano tomatoes, basil and a semi-soft Australian Fior Di Latte cheese, similar to Italian mozzarella with an elastic texture and superb melting characteristics. Other varieties include
Low lighting and a sleek interior make for elegant evenings at Ray’s and Stark Bar.
a garlic cream with Fontina cheese; a mushroom with goat cheese and Taggiasca olives; and a smoked salmon with San Marzano tomatoes, asparagus, mascarpone cheese and a sprinkle of cured egg yolk. A stone fruit parfait made with whipped yogurt with nuts is presented beautifully in a bowl with a floral design. A scoop of apricot sorbet and whole mint leaves dazzle the dish. The house cured salmon toast comes with sliced radish, crispy capers, whipped cream cheese, and curly white stem and light yellow leaf frisée lettuce. Crispy capers add a nice texture to the dish. If you’re
looking for a rich entrée, try the Croque Madam layered with béchamel, pistachio ham, melted aged gruyere, a fried egg and sprinkling of rosemary. The crispy pork belly sandwich served on a soft ciabatta roll combines tender caramelized pork belly with soft scrambled eggs, pickled onions, arugula and hoisin sauce. Brunch is available on Saturday and Sunday from 10 a.m. to 3 p.m. During the week, the restaurant opens at 11:30 a.m. for lunch and stays open for dinner until 8 p.m. on Monday, Tuesday and Thursday. On Fridays the restaurant stays open until 10 p.m. $$-$$$, 5905 Wilshire Blvd. (323)857-6180.
Pierce the yolk of the poached egg before delving into the breakfast pizza.
photos courtesy of Patina Restaurant Group Park Labrea News/Beverly Press
few years ago while exploring Napa Valley, I visited Thomas Keller’s Michelin-starred Bouchon Bistro in Yountville. The menu featured Keller’s roasted chicken, regarded by some as the best in the world. I still remember how I thoroughly enjoyed the crispy skin and moist meat paired with a glass of dry rosé wine. I wanted to compare Keller’s chicken from the Yountville Bistro with his roasted chicken at Bouchon Beverly Hills. Adjacent to the Beverly Canon Gardens, it’s a larger, more formal venue than his wine country restaurant. Designed by Adam D. Tihany, the dining room’s classic features include high ceilings, colorful mosaic flooring, hand painted murals and antique lighting. The second outdoor terrace overlooks the gardens and hotel. Similar to the Napa location, a server arrives with a braid of warm crispy French bread perfectly accented with hints of sea salt. The bread’s soft air pockets offer perfect crevices to fill with French butter. The menu features numerous hors d’ oeuvres. We chose the oeufs mimosa (deviled eggs) to start. The plate includes four delicate eggs with bright yellow creamy peaks topped with paprika, sliced chives and fried capers. I loved the crunch of the capers and thought the frying added a delicious nutty essence to the dish. The confit de canard appetizer is large enough to enjoy as an entrée. The beautifully cooked duck thigh and leg were crispy on the outside and tender inside, and rested in a country-style stew of pearl barley mixed with sweet and soft carrots, al dente fava beans, beech 10 Food Dining & Entertainment
BY JILL WEINLEIN
mushrooms and a duck jus. A multitude of classic French dishes included steak frites, roast leg of lamb, loup de mer, trout Amandine and mussels steamed in white wine. A pale yellow and purple endive salad is mixed with bright green watercress and walnut halves topped with Roquefort cheese and a light walnut vinaigrette glaze full of earthy flavors. Keller’s famous chicken served on petits pois à la Française cooked with lardons and simmered in chicken jus is as good as the chicken I enjoyed at Keller’s Yountville Bouchon. In addition to a comprehensive wine list and array of hand-crafted cocktails, Bouchon presents a unique “Vin de Carafe” program that highlights one-of-a-kind wines from some of California’s top wine producers. For dessert, the strawberry rhubarb mille-feuille made with flaky puffed pastry is layered with vanilla diplomat creme, and a large teardrop of rhubarb compote next to a large scoop of fresh strawberry ice cream. It is heavenly. At Bouchon Bakery next door, you can purchase some of the ethereal and flaky pastries to bring home to enjoy the following morning for breakfast. Lunch is served Monday through Friday from noon to 2:30 p.m. Brunch is served Saturday and Sunday from 11 a.m. to 2:30 p.m. Dinner is served nightly, Sunday-Thursday, 6 to 9 p.m., Friday, 6 to 10 p.m. and Saturday, 5:30 to 10 p.m. $$ 235 N. Canon Drive (310)271-9910.
photo by Deborah Jones
Park Labrea News/Beverly Press
Something’s brewing in L.A.
BY LUKE HAROLD
Iron Triangle Brewery
he beer culture in Los Angeles went dry in 1979 following the closure of the Eastside Brewery’s Lincoln Heights facilities. The fall of the once-cherished brand was one of the biggest precursors to the dominance enjoyed by mass-marketed beers among Angelenos in the following decades. But the tides have turned, and local breweries nationwide are taking their market share back. Some of the beer-makers who have led the charge in L.A. shared their insights about the beer economy, community and the unlikely pairing of avocado and alcohol.
Eagle Rock Brewery
After only eight years in business, the owners, brewers and other staff members at Eagle Rock Brewery are used to being recognized as the “veterans” of the Los Angeles brewing scene. “We kind of had nothing until the last few years,” said Lee Bakofsky, the brewery’s production manager, describing the local brewing landscape in Los Angeles. Eagle Rock Brewery became the first microbrewery in Los Angeles in over 60 years when it opened in 2009. It’s been the first of many. “It’s a great time to be a beer drinker,” said Erick Garcia, head brewer. “There’s more choice than ever.” “Hops take a solo,” according to the brewery, in its version of an India Pale Ale, the beer that helped popularize craft beer. Embracing the camaraderie among local brewers, Eagle Rock teamed with Los Angeles Ale Works to create a Le Banquet Biere, a saison/farmhouse ale style of beer with a fruity complexion and mildly spicy overtone. It’s more creative offerings include the A-Stout, with a dark body and notes of toffee appealing to coffee lovers. Besides its beer, the brewery takes pride in cultivating a comphoto courtesy of Eagle Rock Brewery 12 Food Dining & Entertainment
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munity for the growing number of Angelenos looking beyond the typical name brand beers. Part of that mission has included its Women’s Beer Forum, held on the third Wednesday of every month. The brewery presents four beers and educates attendees about each one’s style, characteristics and other aspects of its profile. Statewide, 3.7 gallons of beer were produced by craft breweries for every adult 21 and over, according to 2016 Brewers Association Statistics. California also ranked second in the nation in beer produced by craft breweries – approximately 3.3 million barrels per year. The number of breweries in the state reached 623 last year, nearly triple compared to five years prior. The craft brewing craze has slowed down a little bit, but the industry’s market share continues to hold its own against the
typical mass-produced beers sold in bars and liquor stores. “It didn’t stop, it didn’t go backwards,” Bakofsky said, referring to the craft beer industry. “It just slowed down, and people are like, ‘Oh my god, the beer bubble burst.’ In L.A., there’s still plenty of room.” The recent trend of larger, corporate brewers buying up craft breweries to maintain their market share has led to a greater appreciation for local, independent beer makers. “As long as people never lose interest in knowing where the beverages they drink come from, we’re in good shape,” Garcia said. Its beer list includes Anything You Can Do We Can Do Bitter, an English bitter; 2 North, a brown ale; and Dwarfzig!, a pale wheat ale. Eagle Rock Brewery is located at 3056 Roswell St. The brewery doesn’t serve food,
but there are typically food trucks right outside its taproom. Its hours are Tuesday to Friday from 4 to 10 p.m., Saturday from noon to 10 p.m. and Sunday from noon to 8 p.m.
An influx of luxury apartments, coffee shops, yoga studios, restaurants and bars have transformed downtown Los Angeles into a much trendier area in recent years. Breweries, in particular, have been at the forefront of the new downtown. In the northern corner of the Arts District, Angel City Brewery and Arts District Brewing Co. anchor a multiple block radius emblematic of the new downtown. But the southern edge of the Arts District still had room for improvement when Iron Triangle Brewing Co. opened
“There’s just really good beer coming out of downtown, and you can walk to all of them. A $3 Uber ride will get you from one place to the next all day long.”
-Kale Bittner, COO and CFO of Iron Triangle
its doors in January 2016. Kale Bittner, Iron Triangle’schief operating officer and chief financial officer, recalls the homelessness, prostitution and other signs of decay on Industrial Street, in between Alameda and Mill streets. “Those things slowly didn’t exist here anymore,” said Bittner, who made frequent calls to the police in the brewery’s early days. “Our bar has had a tremendous effect on this chunk of street.” After working as a brand consultant for restaurants, Iron Triangle founder Nathan Cole decided to open a brewery after trying his first IPA about eight years ago. He quit his full-time job in 2013 to focus on opening the brewery, and hired staff a couple years after that. Iron Triangle’s name pays homage to the city’s past. Over 100 years ago, Los Angeles’ chief water engineer William Mulholland, Los Angeles Mayor Fred Eaton and engineer Joseph Lippincott helped turn the Los Angeles Aqueduct into a reality. Known as the Iron Triangle, their accomplishments helped Los Angeles grow into one of the world’s premier cities. Now that its section of the Arts District is a little cleaner and safer, the staff has been able to focus more on the beer. See Breweries page 40
photo courtesy of Angel City Brewery
Food Dining & Entertainment 13
The power of the baton LA Phil launches unforgettable 99th season
BY EDWIN FOLVEN
Classical music fans are musical prodigy born in history, featuring programs by orchestra will celebrate the flocking to the Walt Disney Venezuela, has an artistic vision composers I love, performing 100th anniversary of BernConcert Hall for the Los Ange- for the LA Phil’s 99th season favorite classic works as well as stein’s birth with the seldomles Philharmonic’s 2017-18 sea- that builds upon the orchestra’s exploring the vibrant cultural performed work “Mass,” along son, which opened on Sept. 26 commitment to innovation and life of Mexico City and inviting with “The Serenade” and with a star-stud“Chichester ded concert and Psalms” and a gala. screening of the LA Phil music film “West Side and artistic direcStory” with ortor Gustavo Duchestral accomdamel led the paniment. The orchestra in an LA Phil will conall-Mozart conclude its season cert based on the next May and composer’s early June with Schuyears. Enjoy mann’s four more by Mozart symphonies and from Sept. 29 two of his greatthrough Oct. 1, est concertos. when Dudamel Another highconducts the orlight of the seachestra in person is “CDMX,” formances of a festival that “Mozart 1791: kicks off on Oct. Final Piano Con9 focusing on the certo” with picreativity and anist Javier contemporary Perlanes, mezzomusic culture of soprano J’Nai photo courtesy of Los Angeles Philharmonic Mexico City. Bridges, tenors LA Phil music and artistic director Gustavo Dudamel will lead the orchestra in its 99th season. Dudamel also Paul Appleby welcomes speand Jon Keenan, cial guests such and accompaniment by the Los as conductor laureate Esa-Pekka Angeles Master Chorale. The Salonen, who returns to conduct “This season, we are building on this history, performances are symbolic of three of his concertos with featuring programs by composers I love.” the final year of Mozart’s life soloists Yefim Bronfman, Leila and provide a glimpse into the Josefowicz and Yo-Yo Ma; SuGustavo Dudamel extraordinary works the comsanna Mälkki, who is marking poser might have written had he excellence. artists from around the world to her first season as the LA Phil’s lived past age 35. “Entering into my ninth sea- bring their perspectives to our principal guest conductor; and The LA Phil’s new season son as music and artistic direc- stage.” Yuval Sharon, who returns for also includes a chamber music tor of the Los Angeles In addition to Mozart, some the second year in his residency performance of Mozart’s music Philharmonic gives me the per- of Dudamel’s favorite com- as artist-collaborator. Dudamel on Oct. 3, and “Scenes From fect opportunity to reflect on my posers, such as Leonard Bern- extended a warm invitation. The Magic Flute,” based on a time here in Los Angeles and all stein and Robert Schumann, “We hope you will join us on Mozart opera, from Oct. 5 that we’ve accomplished to- will be highlighted in the up- a musical exploration here at through 8. And that is just the gether,” Dudamel said. “This coming season. In late Novem- Walt Disney Concert Hall and first two weeks. Dudamel, a season, we are building on this ber and early December, the throughout our beautiful city.” 14 Food Dining & Entertainment
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The sweet life of urban beekeepers BY JACLYN COSGROVE
hen Raymond Martherus realized he had a hive of bees living in his attic, he didn’t panic. He kept them. Upon finding his buzzing new roommates, Martherus went online and found a local group of natural beekeepers who promptly came over to help remove the bees. Once they arrived, they asked Martherus if he wanted them. “What do I need to do?” he enthusiastically asked. They gave him a to-do list, and soon after, Martherus bought a beekeeping suit and hive supplies. He was officially a beekeeper. As regional marketing director at Lassens Natural Foods and Vitamins, Martherus already believed in protecting the environment and living as organically as possible. Martherus grows tomatoes and grapes, and has an orange tree and lemon tree, and several other plants. Bees were a natural addition to his lifestyle. “I guess the way I looked at it, I was trying to provide safe space for them because so many people are afraid of bees, and their initial reaction is, ‘I need to get some chemicals or pesticides and rid my yard of them,” Martherus said. “Whereas, to me, no, you don’t need to do that at all. And if you don’t want them, there are plenty of people out there who will help gently relocate them.” One of the groups that helps people relocate bees is
HoneyLove, a Los Angeles-based nonprofit organization that hosts classes for new urban beekeepers. Erik Knutzen, who volunteers with HoneyLove, regularly responds to calls about swarms in walls, trees and a variety of other places that feral bees attempt to move into. Knutzen, who has an urban farm at his home in Silver Lake, became a beekeeper in 2009. A man had found bees inside a Shop-Vac, and out of fear, thrown it into a bush. About a year later, Kirk Anderson, a local natural beekeeper, picked up the Shop-Vac and brought it to Knutzen’s house. Anderson sliced open the bottom of the Shop-Vac and soon, Knutzen had his own beehive. He was hooked from the moment the Shop-Vac was opened, and he saw what seemed like magic inside. “You’re looking into one of the great mysteries of nature,” Knutzen said. “It took my breath away.” Knutzen, also a natural beekeeper, takes a hands-off approach with his bees. He lets them build their own comb, and he doesn’t treat them with chemicals. His main job is to ensure they have plenty of room. Other than that, he leaves them alone, appreciating their pollination services. Generally, he doesn’t take their honey. “Honestly, the pollination services have been more worthwhile for us,” Knutzen said. “The honey is a second-
See Beekeeping page 44
LET’S MAKE SOME
CHEESE! BY JACLYN COSGROVE
At 12 years old, Dan Drake had saved up enough money to make a life-changing business investment: a Saanen goat named Glacier. Drake had $17.50, and his dad agreed to pay the other half of the $35 needed to get Drake’s first goat. Thirty-three years later, Drake, 45, has a herd of 600 goats on his family farm in Ontario, California. Every goat on Drake Family Farms has a name, a show of gratitude for their role in helping produce pounds of goat cheese every week. It’s like a farm version of the popular TV show “Cheers.” “I think they’re the best animals because they have personalities,” said Drake, a large-animal veterinarian. “I work with cows — they’re nice, they’re OK. I like cows, but goats, they’re like dogs. They’re all different. Some of them are real gregarious… Some of them follow you around. Some of them want to be alone. I just love them. They’re really cool animals.” At Drake Family Farms, the goat cheese — which includes flavors like apricot and honey chevre and herbs de provence chevre — is available at several farmers markets across L.A., including at the Hollywood Farmers Market. Plus, it’s tossed on salads at Mendocino Farms, which has two local stores, and at sweetgreen, a casual health-focused chain with locations throughout L.A., including one at 8570 Sunset Blvd. At Mendocino Farms, the owners loved the cheese so much, they named a salad after Drake’s farm to buy more and support a local
farmer. “Our biggest supporter, Mendocino Farms, they’re one of our best friends,” Drake said. “Without them, we wouldn’t be here.” Drake is grateful for the local support he continues to find for their cheeses. To make enough goat cheese to support sales at farmers markets and restaurants, employees at Drake Family Farms must make several pounds of cheese each week. To start the process, they generally milk the goats twice a day. “Even on Christmas, even on New Year’s Day, even when it’s raining, even when it’s 110,” Drake said. The milk is placed in a vat for pasteurization, where it’s kept at a low temperature to ensure the quality of milk proteins. For chevre, they use French cultures. The cheese is incubated for 12 hours and then drained in bags to give it a smooth texture and taste. See Cheese making page 59
Learn how goat cheese is made
If you are interested in volunteering your time to make cheese at Drake Family Farms or want to help on the farm, you can send an email to email@example.com or call (909)548-4628.Volunteering time must be scheduled with the farm in advance. For more information, visit drakefamilyfarms.com.
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PickleFest crowns winner Making pickles is
‘far from rocket science’ BY JACLYN COSGROVE
Like many new California residents, Ronald Sasiela decided upon his arrival in the Golden State four years ago to reinvent himself. Along with taking acting classes and joining a senior acting group, the 74-year-old Maryland native tried his hand in the kitchen, namely in pickle making. A frequent visitor of the Beverly Hills Farmers Market, Sasiela grew interested in pickles when he learned about the Beverly Hills PickleFest contest four years ago. A retired chemist who worked often with the food industry, Sasiela wasn’t intimidated to try new things in the kitchen. Plus, the PickleFest sounded fun. But until 2017, he had only placed second or third in the contest. Sasiela wasn’t sour, but he
was ready for a pickle victory. During a summer visit to the Beverly Hills Farmers Market, Sasiela found a farmer selling white cucumbers. “That might be interesting,” Sasiela thought. “Let’s give that a whirl.” But Sasiela’s sowing the seeds to victory didn’t stop there. He needed to step up his recipe game too. “I changed the recipe quite a bit,” Sasiela said. “I jacked up the dill content, and added quite a bit more of the fresh dill weed – I tripled it to make it very strong – and jacked up some of the seasonings.” Sasiela also added shallots, giving the pickles a nice tangy flavor, used less vinegar to make them less tart and changed the sugar content just a bit. “I locked into this final recipe, and [said], ‘OK, that’s it — I’m going to roll my dice with this,” he said. And much to Sasiela’s amazement, his efforts paid off. As the reigning pickle champ, Sasiela credits persistence to winning first place at the 2017 Beverly Hills PickleFest in the dill pickle category, along with some credit given to the uniqueness of his white recipe. After the contest, PickleFest attendees approached Sasiela to try out his winning pickles. “They said, ‘Wow, I can see
photos courtesy of Greta Dunlap, City of Beverly Hills
why you won,’” Sasiela said. “That was very gratifying. I didn’t expect that.” Today, Sasiela is grateful for his newfound hobby. On a trip to the East Coast to visit his daughter, the family made pickles together and later enjoyed them at a picnic. Sasiela uses a canning technique, known as a hot pack method, which involves boiling the food before canning it. He finds his ingredients at local farmers markets, which helps ensure everything is fresh, high quality and full of flavor. Once he buys the cucumbers, he makes pickles within a few days. “I’m sure they’re probably good for a week or so, but if you’re committed to it, you should do it quickly,” Sasiela said. “I can’t help but think the
fresher the pickles are, the better it will turn out.” In the beginning, Sasiela made pickles that weren’t quite as flavorful as hoped, but he encourages new pickle-makers not to get frustrated. “You’ll end up maybe making stuff, and worse comes to worst, you maybe rinse it off, and turn it into relish,” he said. His advice to new picklemakers? Find a good recipe online and go for it. When he started his career as a chemist, Sasiela’s initial studies were in nuclear engineering. Learning how to make pickles was far simpler. “It’s not rocket science — believe me, it’s far from rocket science,” he said. “And you can do the whole thing within an hour.”
Ronald Sasiela (right) with Adam Wetsman, Michelle Wasserman and Elise Knebel showing off their winning pickles. Park Labrea News/Beverly Press
The heart of L.A.’s vibrant art scene
BY EDWIN FOLVEN
useum Row’s cultural and artistic identity is poised to dramatically change soon, with the Los Angeles County Museum of Art planning a transformation that will unify its campus with a building spanning Wilshire Boulevard. And while art and film lovers await what museum officials said will be a renaissance for visitors and residents of the City of Angels, there are many offerings available today for those seeking an enriching and education experience in the arts. LACMA has numerous exhibits to delight patrons this fall. One of the most colorful is “Chagall: Fantasies for the Stage,” highlighting how music and dance shaped the artist’s practice. The exhibition concentrates on four productions Marc Chagall helped design for the stage: the ballets “Aleko”
(1942), set to music by Tchaikovsky; “The Firebird,” by
photo courtesy of © Museum Associates/LACMA
Igor Stravinsky (1945); “Daphnis and Chloe” (1958), by Maurice Ravel; and Mozart’s “The Magic Flute” (1967). Chagall’s vibrant costumes and set designs brought the operas to life. Many costumes have never been exhibited in the United States since they appeared on stage decades ago. Also featured is a selection of paintings of musicians and lyrical scenes, nearly 100 works on paper and rare 1942 footage of the original “Aleko” performances. LACMA visitors will also enjoy “Found in Translation: Design in California and Mexico, 1915–1985.” The groundphoto of Urban Light by andy Kitchen.
22 Food Dining & Entertainment
breaking exhibition focuses on themes of Spanish colonial inspiration, pre-Hispanic revivals, folk art and craft traditions, and Modernism. See how modern and anti-modern design movements defined artistic mediums in the 20th century and more than 250 drawings, photographs, films and models that influenced California and Mexico’s buildings. The exhibit also highlights how art influenced the design of furniture, ceramics, metalwork, graphics and murals. It is the first exhibit to examine how California and Mexico’s connections shaped the material culture of each place. Park Labrea News/Beverly Press
in the Hollywood Hills above Los Feliz, the Greek Theatre is rounding out Greek Theatre features itsNestled 2017 season in late September and early October. It’s not too late to catch a great concert and experience one of Los Angeles’ most iconic venues this fall. al fresco music, food outdoor Enjoy a blast to the past with Adam Ant and L7 taking guests to the 1980s on Saturday, Sept. 30. The indie rock band War On Drugs performs on Thursday, Oct. 5; country music and fun artist Sturgill Simpson plays The Greek on Friday, Oct. 6; and singer-songwriter Father BY EDWIN FOLVEN
John Misty and Weyes Blood bring their music to the iconic venue on Friday, Oct. 13. The Greek Theatre, located at 2700 N. Vermont Ave., has been known as one of Los Angeles’ top outdoor venues since 1931. Shuttle service is available for $10 from the Pony Ride Train Lot, 4400 Crystal Springs Drive, in Griffith Park. For information, call (844)LAGREEK, or visit lagreektheatre.com.
photo by Robert Mora
Fans of textile artistry will enjoy a display of two Persian carpets donated to the museum by J. Paul Getty. Dating to the 16th century, the carpets are rarely exhibited because of their size and sensitivity to light. Learn about their history before and after they left Iran, their cultural, political and religious meaning, and how weaving techniques evolved over the centuries. On Nov. 19, LACMA will debut “Painted in Mexico, 1700–1790: Pinxit Mexici,” a groundbreaking exhibition devoted to 18th century Mexican painting. The period was marked by major stylistic developments that can be seen in more than 120 works, many of which were restored and have never been displayed. LACMA also has many opPark Labrea News/Beverly Press
tions for hungry guests. The Patina Restaurant Group hosts pop-up dinners and creates specialty menus coinciding with exhibitions and special events. Enjoy grab-and-go salads at the LACMA Cafe, lattes at C+M (Coffee + Milk), and gourmet farm-to-table cuisine at Ray’s & Stark Bar. Although Museum Row’s transformation is a couple of years away, LACMA officials are hard at work designing plans and refining the vision for the campus. LACMA plans to begin construction on its transformation around the same time the Academy Museum opens. With such a dramatic transformation on the horizon, now is the perfect time to see all that LACMA has to offer and take advantage before everything changes.
Coffee • Waffles Breakfast • Lunch Your Hip Little Neighborhood Café
759 South La Brea Ave. at 8th Street Los Angeles 323.847.5013
Food Dining & Entertainment 23
Mr. Biden goes to Beverly Hills Distinguished Speaker Series brings internationally-known figures to Saban Theatre BY EDWIN FOLVEN
Some of the biggest names in politics, media, science, sports and entertainment are coming to the Saban Theatre in Beverly Hills for intimate discussions about their careers, lives and ideas as part of the Distinguished Speakers Series of the Westside. The series launches on Oct. 22 with former Vice President Joe Biden, who will be followed on Nov. 26 by Bill Nye “The Science Guy” and on Jan. 21 by broadcast journalist Ted Koppel. Also featured are former Australian Prime Minister Julia Gillard on Feb. 18, travel expert Rick Steves on March 11 and basketball legend and best-selling author Kareem Abdul-Jabbar on May 9. “For the past two seasons, patrons on the Westside have been meeting up with neighbors to enjoy the compelling and educa-
tional entertainment that our series provides,” said Distinguished Speakers Series co-founder Kathy Winterhalder. “We search the globe to find great speakers whose remarkable accomplishments, leaderphoto by Andrew "Andy" Cutraro ship and opinions make a real Former Vice President Joe Biden will open the series on Oct. 22 at difference.” the Saban Theatre. The Distinguished Speakers Delaware who served as vice president in Series is celebrating its 22nd year in South- President Barack Obama’s administration, ern California. It started in Pasadena and is an expert on U.S. foreign relations and later expanded to Redondo Beach, Thou- domestic policy. He is a recipient of the sand Oaks and Beverly Hills. Previous Presidential Medal of Freedom – the naspeakers include former President Bill Clin- tion’s highest civilian honor – and an outton, former British Prime Ministers Mar- spoken figure in the debate over gun control garet Thatcher and Tony Blair, the late and campaign finance reform. Soviet statesman Mikhail Gorbachev and Nye is a television personality whose Tibetan spiritual award-winning PBS shows have made scileader, the Dalai ence more approachable to millions of peoLama. Winterhalder ple. A mechanical engineer by trade, Nye said this year’s also ventured into stand-up comedy and in schedule will be just 1993 began hosting his show, “Bill Nye the as dynamic, offering Science Guy.” Nye has also hosted addiperspectives on tional television programs including “The contemporary is- Eyes of Nye,” “Stuff Happens” and “100 sues and current Greatest Discoveries.” events. Koppel is one of the most respected and Biden, a former acclaimed broadcast journalists. He will senator from See Distinguished page 38
“We search the globe to find great speakers whose remarkable accomplishments, leadership and opinions make a real difference.”
Kathy Winterhalder Distinguished Speakers Series co-founder
photo courtesy of Saban Theatre
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0 4 e r t a e h T
ounded by actress Susan French in 1964, Theatre 40 is a nonprofit theater company that was given a permanent home on the campus of Beverly Hills High School in the early 1970s, thanks to the support of then-assistant principal Reuben Cordova. Theatre 40 stages its productions in an elegant 99-seat theater named after Cordova that also serves as its permanent home. The Reuben Cordova Theatre is used exclusively for Theatre 40 performances, which are held during evenings and Sundays when classes are not in session. “It really is a beautiful theater,” said David Hunt Stafford, artistic and managing director of Theatre 40. “Reuben Cordova was the man who made this happen. Tony Award-winning set designer Ming Cho Lee came in and designed the theater in the early 1970s. It really came together nicely.” Stafford said he first attended a Theatre 40 production of “Rashomon” when he was a CalArts student in 1974. He realized the acting and production was top notch, and decided someday he wanted to be part of the theater group. In 1989, Stafford joined Theatre 40 as an actor and began leading the group around 2000. He has acted in 71 plays and produced more than 100. Theatre 40 is comprised of 150 actors of all ages. Many are longtime members of the company. Others join for a while and later move on to larger productions, television, films and 26 Food Dining & Entertainment
raises the curtain on some of the best shows this side of Broadway
other endeavors. “We have a membership company of actors from the talent pool of Los Angeles,” Stafford said. “Some are from Beverly Hills, but most are from throughout Los Angeles. They come to Theatre 40, but
an actor’s career is such that they might be doing a play at Theatre 40 one day and six months later they are at the Ahmanson or they’re doing a movie. That’s why we choose plays with a lot diversity. We have actors who are younger, in their middle ages and older as well.” The theater company has a core group of longtime subscribers. Theatre 40 is staging six plays during the 2017-18 season, which runs through next June. Currently, Theatre 40 is producing “Vino Veritas”
through Oct. 15. “‘Vino Veritas’ is a charming family play that was done by the Jeff Daniels Purple Rose Theatre Company in Michigan. It has two couples getting ready to go to a Halloween party. One of the girls pulls out a Peruvian
truth wine. They drink it and the hijinks ensue,” Stafford said. “It’s a comedy, and as a comedy, it appeals to the inner workings of the human experience. It’s a very funny and charming play.” Next on the bill is “Sherlock Holmes and the Case of the Jersey Lily,” running from Nov. 16 through Dec. 17. The season rounds out with “The Last Wife” running from Jan. 18 through Feb. 18; “Engaging Shaw” from March 15 through April 15; and “Mr. Pim Passes By” running from May
BY EDWIN FOLVEN
17 through June 17. Theatre 40 also holds 17 performances of “The Manor” every January in Greystone Mansion. The play focuses on the Doheny family, descendants of a wealthy oil magnate. Showtimes are 8 p.m., Thurs-
photo courtesy of Theatre 40
day through Saturday; 2 p.m., Sunday at the Reuben Cordova Theatre, 241 Moreno Dr., on the campus of Beverly Hills High School. Stafford said he hopes people take advantage of Theatre 40, an exceptional option for live theater right in their backyards. “We have a very low ticket price, free parking and highquality productions in an elegant theater with a great cast and a highly trained staff,” he added. “Come and see everything we are doing. You’ll like what’s happening there.” Park Labrea News/Beverly Press
Magee’s celebrates 100 years
Magee’s horseradish, with “a kick like a Missouri mule,” has been freshly ground for decades, and is still sold at the kitchen.
BY EDWIN FOLVEN
People have been lining up at Magee’s Kitchen at the Original Farmers Market since 1934, when Blanche Magee started selling sandwiches to farmers selling produce at the corner of Third and Fairfax. But the story actually started 17 years earlier, when the entrepreneurial Magee began selling produce, pickles, horseradish, peanut butter, nuts and other foods at a stand at the Grand Central Market downtown. On Oct. 27, Magee’s is celebrating the 100th anniversary of Blanche’s vision. Dwayne Call, owner of Magee’s Kitchen, said he will mark the milestone with specials and festivities befitting of a centennial. “We are very excited,” said Call, who purchased Magee’s from longtime owner Phyllis Magee four years ago. “We are looking at doing a big birthday celebration, probably a birthday cake. To me, it solidifies a tradition of quality. The family was always focused on real food cooked fresh. That never goes out of style.” Magee’s is known for its classic dishes, like tender turkey, roast beef and ham, served home-style with potatoes and vegetables. Perhaps its most famous fare is the corned beef and cabbage – a St. Paddy’s Day staple. A must is the fresh horseradish, which Phyllis Magee always said has a “kick like a Missouri mule.” All of the delicious meats are also carved for sandwiches, and the French dip is a customer favorite. Their cheese enchiladas, carrot salad and hot dogs are popular too. The Original Farmers Market
photo courtesy of Brett Arena
photo courtesy of Magee’s
is also home to Magee’s House of Nuts, which sells nuts, jams and nut butters of all kinds, including Blanche’s famous homemade peanut butter. Phyllis Magee, who retired after selling the family business, attributed Magee’s’ longevity to serving the best-quality foods and ingredients, maintaining high standards and staying true to Blanche’s formula of offering good food at a fair price. Call said he follows the same approach, and keeping Blanche’s vision is paramount. “We still have the recipe cards dating back to the ‘30s and ‘40s,” Call added. “The meats are top quality. The horseradish, we grind it fresh. Good, simple ingredients make good food. That’s been a tradition for 100 years, and hopefully 100 more.”
Retired matriarch, Phyllis Magee photo courtesy of Magee’s 28 Food Dining & Entertainment
photo by Edwin Folven
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L.A.’s Top Dog since 1939! Open Sun.- Thurs. 9:30 a.m.- 2:00 a.m Fri.-Sat. 9:30 a.m.- 3 a.m.
36 Hot Dog Varieties • A Dozen Varieties of Hamburgers • Yummy Fries & Onion Rings!
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Celebrating 77 Years!
La Brea & Melrose
BY JACLYN COSGROVE
Gardening in L.A
eorge Pessin fell in love at first bite. Years ago, Pessin was looking around a West Hollywood restaurant’s garden when he decided to taste a strawberry straight from the plant. It was red, juicy and more flavorful than any berry he’d ever tasted. And thus began Pessin’s love affair with gardening. Pessin went onto serve as the restaurant’s gardener, eventually filling a city lot full of plants. “What really got me into gardening was that I love food and I love to eat, and the way to have the best ingredients is from growing your own,” Pessin said. “There’s just nothing like it.” Pessin, who has been a master gardener for 14 years, now teaches beginning urban gardeners the ins and outs of soil, seeds and sunlight through the Grow LA Victory Garden Initia30 Food Dining & Entertainment
Very possible, very fun tive, a program taught by University of California Master Gardener volunteers. Through the victory garden initiative, people can learn how to grow a garden in a container, their backyard or at a community garden. The four-session course is offered throughout L.A. every spring and fall. Pessin’s classes are based at the Greystone Mansion, 905 Loma Vista Drive, in Beverly Hills. On the mansion’s grounds, a garden full of tomatoes, arugula, squash, zucchini and other vegetables fed many garden visitors throughout the summer. This fall, Pessin, alongside his students, will plant a range of fall vegetables. The focus of the Grow LA Victory Garden Initiative program is to help create a group of gardeners within a community. Yvonne Savio, a longtime local garden expert, helped start
the program in 2010. The vision for the program was to help ensure that beginning gardeners would not only have the knowledge to start a garden, but also gain a sense of community. “It isn’t just a singular kind of opportunity for people to have this basic gardening class,” Savio said. “They connect with all these people in their neighborhoods if they want to. It’s not just them and a one-time teacher master gardener. It’s potentially working with a lot of people in their neighborhoods. It can become more of, literally, a community effort.” Savio said often people want to start gardening but don’t know where to begin. Her advice is to start small, and be kind to yourself if something fails to grow. “If you start big, you’re going to get discouraged,” Savio said. “Even the best of us kill things.
That’s part of the gardening experience, that you do have failures, and you have to learn to live with that.” Additionally, it’s much easier for beginning gardeners to succeed if they buy plants from a nursery, rather than starting from seed. “They can see that something is happening, instead of trying to put these seeds [in the ground],” Savio said. “Especially with little kids, they’ll dump the whole package, and then they have 85,000 little lettuces coming up inside two square inches.” Additionally, starting with container gardening is much easier to manage. A five-gallon bucket from a home improvement store can work as a great, inexpensive container for plants after drilling a few holes in the bottom for drainage. See Urban gardening page 57 Park Labrea News/Beverly Press
photo by Prism Cam, LLC
enoSTEAK Luxurious dining
he Ritz Carlton in Laguna Nigel is known for its stunning views of the Pacific Ocean, top-notch service and accommodations, and fine dining. California Pan-Asian cuisine is the hallmark of Raya restaurant for all-day dining at the resort. For a more traditional dining experience, enoSTEAK sizzles as a sleek, intimate venue. The Niman Ranch prime beef served at enoSTEAK propels the restaurant above most steakhouses. The ingredients used are of the highest quality, sourced from farms within 150 miles of the resort. They grow a majority of the herbs in an organic garden on the property. Appropriately named enoSTEAK, an outstanding wine list awaits diners. Eno, short for enoteca, is Italian, derived from a Greek word that means wine repository. The knowledgeable sommeliers at enoSTEAK will help you select the perfect wine to pair with your dinner. On a recent visit to the resort and restaurant, we enjoyed a marvelous dinner served by a warm and friendly staff. They provided the right balance of personal attention and privacy. We began with a flute of bubbly, and a complimentary basket of bread and a jar of chicken liver mousse was brought to our table. The mousse whetted our appetites with it fluffiness and flavor. As a first course, eno’s signature cheese and charcuterie board was in order, profiling the restaurants house-cured meats. If you like blue cheese, start with the wedge salad with Point Reyes. It’s one of the better versions of this classic. For something more adventuresome, the squash blossom salad tosses pumpkin seeds, zucchini, tomato, radish, goat cheese and croutons in a basil oil and vinegar. A seafood sampler platter paraded by with King crab, poached prawns, lobster tail and oysters on the half shell, serving two to four people. (I will come back to have just this, champagne and dessert!) The sommelier suggested a tried and true favorite, Heitz Cellars 32 Food Dining & Entertainment
BY KAREN VILLALPANDO
cabernet sauvignon, to pair with our dinner. Beef is the star at enoSTEAK, so indulge and have the nine ounce, coffee-rubbed Wagyu New York. If Wagyu is too rich for your palate, the dry aged prime ribeye chop and prime filet are elevated with compound butters (black truffle, herb and garlic) and sauces like bearnaise, green peppercorn and creamy horseradish creating a superbly rich experience. Pan-seared sea bass and Mary’s fried chicken are alternate choices. With fall approaching, heartier fare featuring vegetables of the season will debut. An evening at the Ritz Carlton Laguna Niguel and enoSTEAK is one for the memory book, so dress up and take someone to impress – you’ll be enriched by the experience. enoSTEAK at the Ritz Carlton, Laguna Niguel, One Ritz Carlton Dr., Dana Point. (949)240-2000.
photo by Brent Stanley Park Labrea News/Beverly Press
Georgie at The Montage
he team at Montage Beverly Hills formed a partnership with executive chef, Food Network star and restaurateur Geoffrey Zakarian, who named the sophisticated Georgie restaurant after his young son. The restaurant and adjacent Garden Bar opened a year ago to great acclaim. As the chairman of the City Harvest Food Council, a food rescue organization dedicated to fighting hunger in New York City, Zakarian is also an author and television personality, appearing on Season 1 of the Food Network’s hit show “Chopped,” and later as a judge. He also won
34 Food Dining & Entertainment
BY JILL WEINLEIN
Season 4 of “The Next Iron Chef: Super Chefs.” The menu appeals to the Beverly Hills A-list with a variety of healthy choices that include a beautiful bowl of colorful raw crudités with green goddess and aglio e olio dipping sauces. It’s a deconstructed salad with a variety of heirloom carrots standing up straight, next to cool lettuce leaves, crisp spheres of cucumber and bright yellow and red heirloom grape-sized tomatoes sprinkled around the bowl. Another winner is the mezzo trio of beet hummus, eggplant, labne and za’atar-spiced pita chips. A sensational Greek salad with heirloom toma-
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toes, French feta cheese, black olives and pickled onions comes with couscous, but no lettuce. Be sure to order the parkerhouse rolls topped with fennel and za’atar blend of herbs, sesame and salt. The warm rolls are even better spread with a generous amount of the soft Vermont butter. Elegant lunch fare includes Zakarian’s signature warm lobster roll, made with 1-1/4 lb.
poached lobster served whole on a buttery split roll with a little Coleman’s mustard. The Georgie club and burger are other sandwich options. Splurge on a pasta dish of short rib ravioli, classic Bolognese, or squid ink linguine with shrimp for a luxurious meal. Pair your lunch with a glass of Clos Solene La Rose, Paso Robles 2015 for a delightful afternoon. For dessert, try the dark
chocolate parfait with salted almond butter gelato, or the lemon basil roasted peaches with ricotta sorbet. Later in the afternoon, hotel guests and Beverly Hills professionals gather in the bar for cocktails. The list offers drinks with whimsical names and ingredients, like the Hollywood Park made from Knob Creek bourbon, fresh lime juice, simple syrup, mint and a splash of
Hennessy V.S.O.P. cognac. The mixologists also make a frothy California avocado daiquiri, and a Georgie Gerber made with Gerber’s peach baby food, Casamigos Blanco tequila, fresh lime juice, agave nectar and egg whites. Those wanting to splurge can order the interactive martini cart wheeled to the table with olives and lemon twists to perk up your drink. Georgie offers healthy dining options for lunch and savory dinner delights that will leave you wanting to come back again. Georgie is open for morning coffee and pastries to-go and breakfast from 7 to 11 a.m. Lunch is from 11:30 a.m. to 2:30 p.m. Dinner is served from 6 to 9:30 p.m. The bar is open from 11 a.m. to 12:30 a.m. $$$ 225 N. Canon Drive, (310)860-7970. Photos courtesy of
Montage Beverly Hills
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Food Dining & Entertainment 35
Greek delights at The Farmers Market
BY JILL WEINLEIN
hen people ask me for a good people watching spot in Los Angeles, I always tell them Ulysses Voyage at the Original Farmers Market, just below the iconic clock tower. The Greek restaurant offers a large, covered outdoor dining patio, the perfect spot to observe beautiful women, handsome men and camera-toting tourists strolling by, soaking up the sun and L.A. vibe. Inside this authentic Greek restaurant, a cozy fireplace and white linen tablecloths create a more intimate dining experience. Adding to the atmosphere, owner Peter Carabatsos welcomes guests himself and chats with his regular diners. I sat down with the restaurateur recently to learn what’s new at Ulysses Voyage. “We have a new all-day menu, a happy hour menu, and some new vegan and gluten-free items,” Carabatsos said as a flaming platter of Saganaki arrived at my table. With a flick of a lighter,
the pan seared photo courtesy of Ulysses Voyage cheese is The Greek Salad is made with Persian cucumbers, tomatoes, red onion, bell peppers and flambéed for an enKalamata olives, dressed with olive oil, sea salt, tertaining tableside expelemon, oregano and pepper. rience that is eventually extinguished with a squeeze of lemon. Scoop the hot, gooey cheese onto warm pita bread to bring a slight crunch to the classic hors d’oeuvre. For the health-conscious crowd, whole wheat pita has been added to the menu. A nearby bakery delivers a daily supply of pita bread,
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36 Food Dining & Entertainment
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par-baked then finished in the Ulysses Voyage oven. When I first met Carabatos in 2011, he told me his mother, Voula, now 71, from Kalamata, Greece, flew to Los Angeles several times a year to visit. She enjoyed working in the kitchen with the staff to finetune some of her tried and true recipes. Unfortunately, she hasn’t been able to visit in almost two years due to health issues. He still gets plenty of help from his staff of five. “Greek food is all about preparation,” Carabatsos said. “We make everything in-house from homemade feta to seasoning our ground beef with fresh herbs.” The owner noted the history behind his restaurant. “Ulysses Voyage was one of the first restaurants to open in this location when The Grove had its grand opening in 2002,”
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Carabatsos said. He attributes his success to the staff, consistency and, of course, the food. My culinary odyssey started with the caviar taramosalta spread, a light pink salmon dip with lemon and garlic, whipped with Kalamata olive oil. A trio of spreads followed including the pleasing roasted red bell pepper made with honey, crushed almonds and bread crumbs, an eggplant melitzanosalata and a yogurt tzatziki. Carabatsos recommended the brightly colored Greek salad, made at Ulysses Voyage with Persian cucumbers, tomatoes, red onion, bell peppers and Kalamata olives dressed nicely with olive oil, fresh sea salt, lemon, oregano and pepper. Topped off with Ulysses’ homemade feta cheese, the salad was heavenly. My favorite entrée was the
photo courtesy of Ulysses Voyage
The list of appetizers at Ulysses Voyage includes fresh mussels.
Moussaka layered with either ground beef or chicken, grilled eggplant, zucchini and potatoes. It’s topped with an exquisite béchamel sauce, baked until the cheese bubbles into a caramelized topping.
The next time you visit the Original Farmers Market, take a seat on the outdoor patio at Ulysses Voyage for authentic Greek cuisine and great people watching. $-$$ 6333 W. Third Street #750, (323)939-9728.
Food Dining & Entertainment 37
Distinguished Speakers Series
From page 24
provide an analysis, commentary and perspective on the current events shaping the country and the world. Gillard served as Australia’s 27th prime minister – the first woman to hold the office – from 2010 to 2013. She championed issues such as environmental protections and clean energy, social equality and access to healthcare. Gillard is also a former member of the Australian Parliament and the country’s former education minister. Steves is considered one of nation’s leading experts on European travel. He will share vacation tips, answer questions and address traveling concerns. Abdul-Jabbar is a college and professional basketball legend who spent 20 seasons in the National Basketball Association – mostly with the Los Angeles Lakers. He will discuss his 50-year friendship with coach John Wooden and his life and achievements after basketball. Winterhalder said the candid nature of the series allows speakers to be more conversational and informative. She added that many people who are longtime subscribers often say the most interesting speakers are the ones about whom they knew the least.
38 Food Dining & Entertainment
“One of the things that is interesting about what we do is we create a sense of community,” Winterhalder said. “You have neighbors who come out and see other neighbors. It’s also a great date night, and we have a lot of intergenerational families who come out.” The Distinguished Speakers Series of the Westside is held on select Sundays at 7 p.m. at the Saban Theatre, an 1,800-seat venue located at 8440 Wilshire Blvd. Audience members can choose a six-event subscription package with premiere seating for $475, or a four-speaker mini-series for $260. Single tickets are not available. The series also brings the same speakers to the Ambassador Auditorium in Pasadena, the Redondo Beach Performing Arts Center and the Thousand Oaks Performing Arts Center. Winterhalder encouraged those who have been to previous Distinguished Speaker Series events to return for the upcoming season, and hopes to welcome newcomers. “We try to get speakers who are both professional and entertaining,” Winterhalder added. “What better way to spend a Sunday evening than to go to something that really gives you something to talk about.”
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names for dishes, like the “Everytime I see you, you Avocado Toast me.” This rendition of the brunch staple is served openfaced with tomato and parmesan on organic sourdough. The clean flavors are elevated by high quality ingredients. Or perhaps you’ll enjoy the “Well hello there, beautiful Power Bowl” with kale, quinoa, cranberries, almonds and topped with a poached egg. Mindy’s specialty waffles will make you “Wake Up Happy” when you enjoy the namesake dish that includes scrambled eggs, bacon, sausage, homemade maple whipped butter and, of course, a waffle. Or try a sweet Belgium waffle with berries, known as the “Can I see you again.” You’ll definitely want to revisit this dish. Lunch items include a terrific “Hey you turkey sandwich” piled high with smoked turkey, cheese, tomato, cranberries, organic greens and a dab of Dijon mustard. Or kick it up a notch and order the “Oh no you
Met her at a Bar
BY KAREN VILLALPANDO
f you ask Vincent Kinne how he met his fiancée and business partner Mindy, all he has to do is look up at the inviting old-school neon sign above his restaurant. Met Her at a Bar, a new neighborhood coffee and waffle bar in the Miracle Mile, is operated by the engaged duo - and Mindy even makes the waffles. As the name proclaims, they met at a bar in Los Angeles. The friendly café on the corner of Eighth and La Brea serves great coffee and eyeopening breakfast fare in a welcoming, trendy atmosphere. Little touches, like the reclaimed wood communal table and large, close-up photographs of smiling people from around the world, add to the restaurant’s charm. Food is plated on an assortment of unique dishes including wooden boards, and iced beverages are delivered in large stemless bulbs. Met Her at a Bar’s menu expands on the restaurant’s whimsy with tongue-in-cheek
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didn’t” Sriracha turkey waffle sandwich. The comfortable, lively environment enhances the tasty, high quality food. Kinne personally welcomes his guests and crafts the delicious lattes and cappuccinos. His relaxed demeanor makes guests feel like they’re being hosted at the couple’s home. The eclectic, cozy space is completed with a piano sitting in the corner, asking for someone to play. Bring your laptop and work on your screenplay while enjoying a leisurely breakfast and top-notch coffee or get a group together to debrief the weekend over Sunday morning brunch. Vinnie and Mindy will be glad they met you … at their coffee and waffle bar. 759 S. La Brea Ave. Open daily from 8 a.m. to 3 p.m.
Food Dining & Entertainment 39
Breweries From page 13
Iron Triangle doesn’t use pickles, crème brûlée, squid ink or other gimmicky flavors that have made headlines for various breweries around the world. Instead, its beer list stays truer to classic brewing traditions. Three types of IPAs anchor Iron Triangle’s beer list, including a “Big Lift” double IPA – “intensely bitter, but utterly drinkable.” The brewery’s dark ale, with its full body and notes of chocolate, is reminiscent of a stout or porter. The Old Time Cherry Brown puts a fall twist on the fruit infusions of the craft beer world with a burnt sugar and oak finish. Iron Triangle’s Paperboy Pilsner is made from 100 percent pilsner malt and lager yeast, bucking the craft brew trend of more experimental recipes, and recalling the simple brewing traditions and ingredients dating back thousands of years “There’s just really good beer coming out of downtown, and you can walk to all of them,” Bittner said. “A $3 Uber ride will get you from one place to the next all day long.” Iron Triangle Brewing Co. is located at 1581 Industrial St. It’s open Monday through 40 Food Dining & Entertainment
Thursday from 5 to 10 p.m.; Friday from 4 p.m. to 1 a.m.; Saturday from noon to 1 a.m.; and Sunday from noon to 10 p.m.
Angel City Brewery
Angel City Brewery has been at the forefront of the burgeoning beer scene in Los Angeles over the past several years, especially in the downtown Arts District. It also made headlines once again this summer for its Avocado Ale, and for the accompanying fifth annual Avocado Fest in August. Distributors from places including Brazil and Washington, D.C. have asked whether Angel City can ship some out to them (no, unfortunately for beer drinkers around the world), and brewers from as far as Australia have contacted Angel City seeking advice for crafting their own avocado brews. Some of its offerings for the fall season are Saazberry (inspired by one of the flavors on the lick-able wallpaper in the original Willy Wonka movie), while avoiding the cloying, syrupy aftertaste of other fruit
See Beer page 42 Park Labrea News/Beverly Press
From page 40
flavored beers. Paying homage to the annual German festival, Angel City’s Oktoberfest lager is true to its Bavarian roots with its medium body, auburn color and notes of caramel. Caramel is also prominently featured in its Salted Caramel Gose, a sour wheat beer with a hint of vanilla. “We’ve been doing it for 10,000 to 15,000 years as people,” Dan Shapiro, of Angel City, referring to the art of brewing. “There aren’t really any secrets to it. But it doesn’t make it easy.” The Arts District was “definitely on its way up” when Angel City moved in several years ago, according to Melissa Corbin, the brewery’s events manager, recalling several years ago when Angel City opened its current location. “We had a lot more regulars at that point who had been here since the ‘80s and had kind of really been a part of making the arts district what it is,” she said. Angel City still honors the area’s artistic roots. The outside of the building is adorned with a mural by street artist JR – it’s also featured on the six-pack packaging of the Angel City IPA. The brewery also holds weekly Paint Nites, an artistguided opportunity to paint while drinking beer. Events at the brewery in October include its recurring Tacos and Trivia Tuesdays every Tuesday; Beer Bazaar, held weekly featuring local arts and craft vendors with beer and food from local food trucks; and Run, Yoga, Beer, which starts out with a run for runners of all skill levels going past some of downtown’s historic landmarks.
42 Food Dining & Entertainment
Angel City Brewery is located at 216 Alameda St. Its hours are 4 p.m. to 1 a.m. Monday through Thursday, 4 p.m. to 2 a.m. on Friday, noon to 2 a.m. on Saturday and noon to 1 a.m. on Sunday.
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Beekeeping in Los Angeles From page 16
How to get started:
HoneyLove is a nonprofit organization based in Los Angeles that helps train people in urban beekeeping. The organization offers annual memberships, with a regular membership for $30 a year. HoneyLove has regularly events for members, and by joining, you’ll learn about organic beekeeping practices and how people rescue bees from situations in which they might otherwise be exterminated. For more information, visit honeylove.org.
ary thing. If you focus on the honey, you’re going to be disappointed, honestly. Sometimes the bees don’t make honey. I think if you don’t focus on the honey, you’ll get honey. If you focus on the honey, you won’t get it.” Backyard beekeeping was legalized in Los Angeles in 2015, which means, with the right amount of yard space and time, many L.A. residents can try their hand at beekeeping. Knutzen said anyone interested in beekeeping can attend a HoneyLove meeting and decide whether it’s something they’d like to pursue. Beyond the California native plants, peaches and lavender growing in Knutzen’s backyard, he has two beehives that sit buzzing with bees frequently coming and going. For Knutzen, the bees have been a pleasant connection with nature that he has right at home in the heart of L.A. “I just love this interaction with this organism that’s so different than us,” Knutzen said. “When you have that experience with them, there’s no going back. You’ll always want to have them around. They’re just so magical and beautiful, and to be able to witness things, like the dance they do to say where they’re going to go, that kind of stuff is amazing to see first hand.”
All Aboard This Summer! Train Rides to Entertain the Whole Family! Saturday, Oct. 21
Departs at 7pm Return 9:30pm Creep aboard a huntingly vintage trainfor a spooktacular adventure. Feast on BBQ Tri-tip & Chicken and then embark on a scary hayride! Adult $62 Youth 4-12 $45 Child 2-3 $30
Sat & Sun Oct. 7- Oct. 29
Departs 10:30am & 2pm Train Rides to the Pumpkin Patch Craft Vendors, Food Booths, Pumpkins, Bounce House Carousel & More! Adults & Seniors $22 Youth 4-12 $15 Child 2-3 $10, 2 Under 2 years free on lap
Select Saturday Nights Year Round
Board: 6:15pm Depart: 6:30pm Return: 9:30pm Embark on an evening train ride with an excellent 3 course dinner, hearty laughs and some less-than-serious sleuthing.
Different themes - All Entertaining! Adults 18 years + Only $89 inlcudes Coffee or Tea and Dessert. Full bar service on board
For tickets & information on more train rides: www.fwry.com or call 805.524.2546
44 Food Dining & Entertainment
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Iconic Bars BY LUKE HAROLD
Amid the ever-changing nightlife landscape of Los Angeles, a select few venues have stood the test of time. Some of the city’s iconic bars, in particular, bring to mind the city’s past while carving their own niche in its future. Polo Lounge
Hollywood deal-makers and ingénues have frequented the legendary Polo Lounge at the Beverly Hills Hotel for decades, making it one of L.A.’s most iconic watering holes. Whether stopping in for breakfast, dinner or meeting for cocktails, the Polo Lounge has entertained generations of Angelenos.
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The inventive cocktail menu at the signature bar at the “Pink Palace” includes the Think Pink, Grey Goose infused with strawberry, agave and lemon juice; Blueberry Lavender Fizz, vodka mixed with blueberry, lavender, lime, fresh mint and club soda; Barrel Aged Manhattan, with Eagle Rare bourbon, ruby port and Aztec chocolate bitters; and the Frontier Eclipse,
with Bulleit Rye bourbon, Cherry Heering liqueur, strawberry lemon agave syrup, walnut bitters and star anise. And the menu at the hotel’s Polo Lounge this fall will be “all about heart,” according to Kaleo Adams, the hotel’s executive chef. “Look for inventive salad selections that include chicories for added spice and bite, com-
plemented by apples and pears,” he said. Rich homestyle soups will be served for the first time, and favorites like the chicken pot pie will return. “To dine at the Polo Lounge is to be connected with Hollywood’s earliest days, its Golden Era, and a bright future,” said See Iconic bars page 46
Food Dining & Entertainment 45
Brittany Williams, the hotel’s director of communications. The Polo Lounge is located at 9641 Sunset Blvd. in Beverly Hills. It’s open daily from 7 a.m. to 1:30 a.m., including a jazz brunch on Sundays from 11 a.m. to 3 p.m. and afternoon tea
photo courtesy of Polo Lounge
Blueberry Lavender Fizz
on Fridays and Saturdays from 3 p.m. 5 p.m.
Located along an unassuming stretch of La Brea Avenue, Little Bar has endured as a “total neighborhood” bar on the Miracle Mile in a city known mostly for its trendy nightclubs, as far as nightlife is concerned. “This is like the ‘Cheers’ of the neighborhood,” said Gino Aquino, one of the bar’s managers, referring to the classic sitcom. “You see the same faces every day.” Instead of the most popular DJs and bottle girls lowering from the ceiling a blaze of fire sparks, the bar’s entertainment includes the more time-honored darts and a jukebox. It’s trivia nights are also popular. The drink menu consists of craft beer and creative cocktails. The bar doesn’t serve food, but
There’s plenty on tap at Little Bar.
photo by Luke Harold
welcomes patrons to bring their own, or have it delivered. The bar’s decor also includes a wall of license plates and a neon green, glowing mermaid hovering above the center of the bar. “This is where people in the neighborhood just come to socialize,” Aquino said. Little Bar is located at 757 S. La Brea Ave.
Musso and Frank Grill
Musso and Frank Grill has been a Hollywood staple for almost 100 years, even predating the iconic Hollywood Sign. The martinis mixed by its bartenders have become just as much of a local fixture over the years, earning accolades and recognition from media and patrons of all sorts. GQ Magazine
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46 Food Dining & Entertainment
At the Original Farmers Market 6333 W. 3rd St. • #350 • (323) 938-5383 huntingtonmeats.com Park Labrea News/Beverly Press
once called them the best in America. Frank Toulet and Joseph Musso opened the restaurant in 1919, with the help of French chef Jean Rue, creator of the original menu and executive chef for 53 years. Its specialty dishes include Sauerbraten, corned beef and braised short ribs of beef with mixed vegetables. Celebrities from Marilyn Monroe to Mick Jagger have frequented Musso and Frank, along with writers like William Faulkner, F. Scott Fitzgerald, T.S. Eliot and John Steinbeck.
With more recent development concentrated in Hollywood, the restaurant has become popular among an increasing number of local residents. Musso and Toulet sold the restaurant in 1927 to Joseph Carrissimi and John Mosso, two Italian immigrants, who moved the restaurant to its current location. It’s still owned by both families, standing as a tribute to Hollywood’s Golden Age. Regulars have returned for decades, served by many of the same members of the wait staff. Musso and Frank is located at
6667 Hollywood Blvd. It’s open from 11 a.m. to 11 p.m. Tuesday through Saturday, 4 to 9 p.m. on
photo by Luis Rivas
Sunday, and closed on Monday. For information, visit mussoandfrank.com.
the culinary odyssey of the greek islands begins here and finishes at ulysses voyage Join us for Weekend Brunch! Sat. 11-2 Sun. 9-2
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Appetizers including chicken skewers, spanakopita, gyro sliders & more Beer, Wine & Drink Specials Farmers Market • 3rd & fairfax 323.939.9728 • www.ulyssesvoyage.com Park Labrea News/Beverly Press
Food Dining & Entertainment 47
Where cake baking is serious business
BY KAREN VILLALPANDO
pretty pink storefront on Beverly Boulevard draws in passersby with its cute exterior and whimsical name. Inside, customers’ eyes grow large as they take in the confectionary creations in the glass case. Think of your favorite desserts as a kid – Hostess Cupcakes, Ding Dongs, Pop-Tarts, even coconut Snowballs. At Cake Monkey, your childhood treats are transformed from the saccharine-sweet, plastic wrapped originals into more grown-up, timelessly delicious delights. Cake Monkey is a collaboration of owners Lisa Olin and Elizabeth Belkind, who is also the executive pastry chef. Olin, an enthusiastic cake lover, teamed up with Belkin, who was awarded the Star Chefs “Rising Star Award” in 2006 and has been praised as “one of the hottest young pastry chefs in Los Angeles,” and Cake Monkey was born. They started as a wholesale business, providing pastries and cakes to Umami Burger, Paper or Plastic, Nordstrom and other coffee shops around town. The business blossomed and they moved to larger commercial digs in North Hollywood. In 2015, Ace of Cakes Duff Goldman’s tasting kitchen space became available on Beverly, and Cake Monkey opened a retail shop. Their upscale versions of classic treats have customers clamoring for
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cakewiches – their take on Ding Dongs. With flavors like peanut butter and marshmallow, raspberry red velvet, and classic black and white, individually wrapped in foil just like a Ding Dong, both your inner child and more adult palate will be delighted! Pop Tarts are reinvented here as pop pies, in frosted brown sugar cinnamon (my favorite as a kid) blueberry crumble, cherry and apple. Remember Snowballs – those pink coconut covered cakes? At Cake Monkey, they pay homage to the classic, filling vanilla cake with home-made caramel filling and topping the confection with marshmallow frosting and toasted coconut– no pink food coloring here. Cookies are kicked up a notch, like the Big O – your favorite chocolate sandwich cookie with a cream center – only better! Or the summer camp chocolate chip cookie with dark chocolate, rice krispies, marshmallow and WOW. No wonder it is their best seller. Cake Monkey specializes in mini cakes, perfect for dinner parties to offer guests a sample of several flavors. They make cakes in six, eight, nine, 10 or 12 inch diameters. Custom cakes for weddings and birthdays are available too. Not all pastries at Cake Monkey harken back to a youthful past. Belkind bakes modern sweet and savory pastries as well. Try one of her flaky “everything” croissants or the aptly named gruyere
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and tarragon Monkey bread. The Forage coffee they pour pairs well with a slice of chocolate hazelnut babka or blueberry lemon frangipane pie. Whatever you fancy, whether it’s a pastry, cookie, cake or a Mostess cupcake, the cake duo at Cake Monkey will make you smile. 7807 Beverly Blvd. (323)932-1142. Cakemonkey.com.
photos courtesy of Cake Monkey
Roll back in time with El Rollo (remember Ho Hos?) or a Mostess cupcake and bite into a childhood memory.
We carry everything you need to set the perfect Fall dining table. Fall Party Goods • Garlands • Centerpieces Room Decor • Balloons • Much More!
5969 Melrose Ave. (corner of Wilcox) (323) 467-7124 www.vineamericanparty.com
Food Dining & Entertainment 49
Local Farmers Markets BY LUKE HAROLD
The Original Farmers Market opened at Third and Fairfax in 1934, paving the way for newer, smaller markets that allow farmers from all over the state to sell their harvests throughout the city. Plenty of restauranteurs also rely on local markets to purchase fresh, natural ingredients straight from the farm to enliven their menus.
The Hollywood Farmers Market is one of the larger farmers markets in the area, with approximately 200 vendors setting up shop during the peak summer season. For some of them, the market is an outlet for their entrepreneurial spirit. Some of them start out making foods such as hot sauce, jelly, honey or bread in their own homes before hitting the farmers market circuit. “This market has been a place for them to actualize that dream,” said Ariell Ilunga, the market’s co-manager. The farmers lined up along Ivar Avenue sell a wide array of fruit and vegetables, and ven-
dors along Selma sell various prepared foods. The market is run by the nonprofit SEE-LA, which helps build sustainable food systems for the area’s low- to moderateincome residents. “Essentially it has been a bright light in this community,”
Ilunga said. The Hollywood Farmers’ Market is located along Selma and Ivar avenues in Hollywood – between Sunset and Hollywood boulevards, and Vine Street and Cahuenga Boulevard. It’s open from 8 a.m. to 1 p.m. every Sunday.
The Helen Albert Certified Farmers’ Market is located in Plummer Park’s north parking lot. It has served residents for more than 30 years, about as long as West Hollywood has been a city. A few of the market’s vendors, such as West Coast Seafood, have been selling their wares at the market each Monday from the beginning. Peter Siracusa, whose father started the business in 1979 after relocating to Southern California from Chicago, has been a regular fixture at the company’s farmers market booths in the area.
Greta Dunlap, manager of the Beverly Hills Farmers’ Market, said their weekly Sunday market is a “community meeting place.” With attractions including a petting zoo and live music every week, the market tries to go above and beyond the typical farmers market experience. “We want families here, we want the kids here,” Dunlap said. For the kids especially, she added, it’s important to instill the mindset that “you always visit the farmers market every Sunday.” A pie bake and pickling contest are two of the events the Beverly Hills market hosts to engage local residents beyond the normal shopping experience. The market also attracts plenty of people from outside Beverly Hills – about 50 percent, according to some survey data Dunlap compiled. Vendors come from San Diego, Fresno and everywhere in between. The Beverly Hills Farmers’ Market is located along the 9300 block of Civic Center Drive. It’s open from 9 a.m. to 1 p.m. every Sunday.
Harry’s Berries is another West Hollywood market mainstay, and a regular presence at markets throughout the county. While not USDA certified organic because of the costs and bureaucracy involved, the company’s products are still free of synthetic chemicals and grown with a commitment to stewardship of the land. Harry’s is best known for its strawberries, but, as they begin to go out of season, beans, tomatoes, salsas and other products are also for sale at its booths. The Helen Albert Certified Farmers’ Market in West Hollywood is located at 1200 N. Vista St. It’s open every Monday from 9 a.m. to 2 p.m., including most holidays. Park Labrea News/Beverly Press
photos courtesy of City of Beverly Hills
photos by Luke Harold Food Dining & Entertainment 51
Putting audiences front and center for the best in performing arts
ince opening in 2013 in Beverly Hills, the Wallis Annenberg Center for the Performing Arts has become a premier cultural arts destination offering top quality programming in intimate spaces. Located at 9390 N. Santa Monica Blvd. on the site of a former post office, The Wallis features the 150-seat Lovelace Studio Theater and the contemporary 500-seat Bram Goldsmith Theater. The 70,000-square-foot venue also includes the GRoW at The Wallis: A Space for Arts Education. A portion of the former post office, dating to 1933, has been re-
52 Food Dining & Entertainment
stored and serves as The Wallis’ lobby. The center is named after philanthropist and publishing heiress Wallis Annenberg, who supported the venue’s creation. Audiences can see cuttingedge dance programs, enjoy musicals, dramas and comedies, and hear from experts in a variety of fascinating fields, often in the same week. The discussions range from politics to entertainment, movies and sports. Examples of past guests are political analyst David Axelrod, Broadway icon Barbara Cook, television industry veteran Norman Lear, comedy stand-out Mel Brooks and big screen stars like Denzel Washington.
The Wallis is also focused on education, as evidenced by the Course for Young Artists program, offering instruction on choreography, creating and performing with small ensembles, and songwriting for theater. Master Classes provide opportunities to learn from experts such as Suzanne Farrell, Judith Jamison, Patti LuPone and Arturo Sandoval. The Wallis welcomes more than 10,000 students each year to matinee performances and partners with schools in underserved communities to introduce students to the arts.
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The Wallis’ 2017-18 season gets underway in October and includes hundreds of performances in dance, music and theater. The venue has welcomed the L.A. Dance Project, under the leadership of Benjamin Millepied, as its new company-in-residence, presenting two programs – on Nov. 2-4 and April 57 – and will participate in education and outreach activities throughout the season. The Wallis has also formed a new partnership with Lula Washington Dance Theatre, BODYTRAFFIC and Story Pirates, which brings stories by children from around the world to The Wallis on Oct. 8 and Nov. 12. “The range and accessibility of our programming that showcases local, national and international artists photo courtesy of L.A. Dance Project bringing wonderful stories and remarkable performances to our stages, strive to attract and reflect the di- L.A. Dance Project is the new company-in-residence at The Wallis. versity that encompasses us in Los Angeles,” said The Show off your moves and learn new ones at Dance Sundays with Wallis’ Artistic Director Paul Crewes. Debbie Allen & Friends, which are held every second Sunday of “The Wallis is a home for artists and audiences alike who want to the month beginning on Oct. 8. explore, celebrate and embrace creativity, and I am extremely proud “It’s exhilarating for The Wallis to be a part of Los Angeles’ of the works that we are producing and presenting in the new bustling arts scene, supporting both seasoned and new voices across 2017/2018 season.” all performing arts disciplines, and offering multifaceted programs Musical performances this fall include pianist Jonathan Biss on that are curated with both creativity and social impact in mind,” Oct. 8, the Harlem Quartet on Oct. 15 and Kyle Riabko’s “Richard said Managing Director Rachel Fine. “Our ambitious vision, supRodgers Reimagined” on Nov. 10. ported by our board of directors, the city of Beverly Hills and our The curtain rises on “Turn Me Loose,” a play about comic genius loyal donors, positions The Wallis to be everyone’s performing arts Dick Gregory by Gretchen Law, from Oct. 13-29. Dorrance Dance center – a vibrant cultural hub offering a broad range of programputs the history of tap dance into perspective from Oct. 12-14. ming and vital education programs to our diverse community.”
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Food Dining & Entertainment 53
Kitchen Remake 101
Or how to take a dated, 1970s galley and turn it into a modern, fully-functional chef’s kitchen
he kitchen is often the centerpiece of a home, where family and guests gather to cook, share a meal, have lively
54 Food Dining & Entertainment
discussions and enjoy a glass of wine. But what if the kitchen is aging, feels cramped or just needs a brighter arrangement or
configuration? That’s where architects Lisa Landworth and Philip DeBolske come in. The duo’s firm has been based in the Fairfax District and Miracle Mile for 30 years, and they are intimately familiar with the community and Southern California architecture. They don’t just remodel kitchens, they reimagine them – doing everything from updating or enlarging a space, to creating a professional chef’s kitchen where elaborate dinners can be prepared. Many homeowners
BY EDWIN FOLVEN
want dramatic kitchen reconfigurations where the walls, ceiling and floor are taken down to the wooden studs, as with the kitchen featured here, which allowed Landworth and DeBolske to start with a clean palette. Last renovated in the mid1970s, the style of the time included heavy beams and soffits, bold and sometimes dizzying tile patterns and impossible-to-keepclean tile surfaces. With this project, no square footage was added. However, bulky soffits and unnecessary cabinet returns
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were eliminated, giving the feel of additional space. Saltillo tile was removed and replaced with hardwood flooring. Custom cabinetry was reconfigured for efficiency and a pantry was added. Caesarstone counters and state-of-the-art appliances were installed. Upgrades included LED lighting
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overhead, under-counter and inside the cabinetry. The Spanish style home, built in 1929, has original art deco motifs and lighting throughout. The clients were able to locate antique lighting matching the original chandeliers and wall sconces used in the newly-added breakfast nook. “Everybody functions and cooks differently,” Landworth said. “A custom kitchen caters to how they cook and how they live. Some people like to eat in the kitchen. It depends on their lifestyle, and we can design kitchens accordingly.” Custom tile opened up the space with light field tile accented with bold deco tiles,
which Landworth calls a kitchen’s “jewelry” because of the pleasing aesthetic it creates. A custom steel window over the sink doubled the size and natural light of the original. Finishing touches included an old brass and copper pot rack that was restored to its original glory. “We look at kitchens as family rooms, not just a place to cook food. A lot of people want to hang out in a kitchen.” Landworth said. “We look at a space and the architecture, and listen to
what a client wants. We take that information and create a few drawings to give them options. If it is a traditional home, we want it to look like the kitchen was always there and to have the character of what you would see in other parts of the house. In a modern home, the same thing is true but you have more leeway in the design.” Landworth and DeBolske met at the USC School of Architecture and in the late 1980s, they opened a small architectural firm on Fairfax Avenue. Food Dining & Entertainment 55
They specialized in residential remodel and design, which is still a hallmark of the firm, as well as commercial projects. Being part of the community and involved in its future has always been important, they said. DeBolske, who has lived in Park La Brea for 25 years, is chair of the Carthay Circle Historic Preservation Overlay Zone (HPOZ) committee, which monitors projects to ensure they meet architectural standards. DeBolske and Landworth were also on the initial board for the Miracle Mile North HPOZ. Both said keeping a neighbor-
hood historically and architecturally intact is important. It is a principle that guides their approach to design and remodeling. “Every space is different,” DeBolske said. “We do giant houses or small places. When you’re dealing with residential projects, you are dealing with their most intimate spaces. We are very conscientious of that. Once we know what your taste is and what your primary goals are, we go from there.” DeBolske and Landworth said a change in the house can be good for homeowners from all
walks of life, whether it’s a young couple with their first home, a growing family that needs more room or a couple seeking something modern and new. And the most important aspect is helping a client create something new that will better suit their needs. Knowing clients are happy with the finished project is very rewarding, they said. “We are always thinking about how a house functions,” Landworth said. “We have been doing this for 30 years and it’s still fun,” DeBolske added.
Lisa Landworth and Philip DeBolske
Dine out in the neighborhood Visit a museum Shop our stores Enjoy life in the Miracle Mile!
Kitchen photos: PAZZ photography
To join the Greater Miracle Mile Chamber of Commerce call 323.964.5454
56 Food Dining & Entertainment
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From page 30
And herbs are an easy pathway to growing a garden, although be careful not to water them too much, Savio said. Overall, anyone with an interest in gardening in L.A. should consider taking a class, whether it be through the Grow LA Victory Garden Initiative or another community resource, Savio said. Savio said it’s rewarding to see the cost of vegetables at the grocery store and realize the worth of a garden. “You feel very rich,” she said, “... And it’s just wonderful to say how you produced an entire meal, except for maybe the meat.”
How to get started
George Pessin is one of many master gardeners who teaches beginning gardening classes through the Grow LA Victory Garden Initiative. To learn more about classes in your neighborhood, along with other learning opportunities, visit the Grow LA Victory Garden Initiative page at celosangeles.ucanr.edu.
Additionally, Yvonne Savio offers free L.A.-focused gardening advice at gardeninginla.net. She also gives regular updates about events and classes for all levels of gardeners.
photos by Jaclyn Cosgrove
Featuring organic and farm fresh fruits and vegetables, baked goods, hot coffee, fresh fish, flowers, cold-pressed juices, and hot food vendors including tamales, Korean food, roasted corn and rotisserie chicken. We are open evey Monday and most holidays.
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Food Dining & Entertainment 57
If you build an oven, they will bake
hen a group of Angelenos set out to build a community oven a few years ago, their hope was not only to inspire more people to train as bakers, but also to build community. On a recent Saturday in mid-September, as people streamed into the back lot of Holy Nativity Episcopal Church, carrying baskets of bread dough, it was easy to see that the group’s mission had been accomplished. Each month, the Los Angeles Bread Bakers, a Meetup group formed in 2011, host a pizza and bread bake at the community oven at the church in Westchester. “It’s working out in terms of a community gathering place,” Firemaster Paul Morgan said. “The oven and the fire and the bread — all of those things were always community and family gathering places. You come around the fire, you come to the oven, to not only get warm but to be fed, to get nourished.” Wheat was brought to California from Mexico and was first grown by padres during the mission period and later by settlers, according to research from University of 58 Food Dining & Entertainment
Los Angeles Bread Bakers help promote community through baking
BY JACLYN COSGROVE
California Davis. Until the second half of the 19th century, wheat was produced on a relatively small scale in California, but that changed with the Gold Rush and the demand for more food. By 1888, wheat was harvested on 3 million acres, mainly located in the Central Valley, according to the research. With a production of 42 million bushels, California ranked second in the nation in wheat production. However, largely because of soil exhaustion and low farm prices, the wheat boom came to an abrupt end, and by 1913, wheat was being grown on only 380,000 acres. Morgan said a group of Los Angeles residents banded together over the past decade to bring wheat back to the area. Group members felt the city lacked high-quality, locally sourced bread, and it was time to bring it back. The group knew that they needed farmers to grow the wheat, millers to process the crop and bakers who believed in the group’s mission.
“It was the nature of a small community to have that triad of grower, miller, baker, which didn’t look like it was logical or easy to recreate in this huge urban [setting],” Morgan said. “All those ideas of trying to get back to the land, it’s tough when you have 7 million people and a huge infrastructure that seems to be based on General Motors cars.” However, over the past decade, the group persuaded a few farmers to grow wheat, and a mill opened in Pasadena, Grist & Toll. And the Los Angeles Bread Bakers group was formed and started offering classes. The next goal: a community oven in West L.A. Paul and Dana Morgan, a master gardener and event organizer for the L.A. Bread Bakers, were talking with the Rev. Peter Rood of Holy Nativity Episcopal Church, who mentioned he would like to get into cooking and baking. The Morgans told him about the need for a community oven, and quickly, Rood suggested building the oven on the church grounds. Park Labrea News/Beverly Press
Rood said the oven was an easy sell for him because he knew the positive impact it would have in bringing people together. Along with the community oven, Holy Nativity is also home to 4,500 square feet of edible landscaping, including a community garden. Much of the food grown is donated to a local food pantry. On Saturdays, before the L.A. Bread Bakers start loading the oven with bread, many of them first bake pizzas, often using herbs from the church’s garden for ingredients. “Even in spite of our differences, I think there’s something wonderful that happens when we can still sit at table, like we do here, even with people that are vasty different than we are and maybe worship a different god, but still love pizza together,” Rood said. Learn more about baking bread Wendy Temple, who joined the bread The Los Angeles Bread Bakers group regularly hosts classes for bakers of all levels. bakers meetup group about three years ago, The group’s monthly gatherings at the Westchester Community Oven start at 11:30 drives from Del Rey to the oven in Westcha.m. with pizza baking, following by bread baking.The 2017 events are scheduled for ester. The group is home to members from Oct. 14, Nov. 11 and Dec. 9.To learn more about the Los Angeles Bread Bakers, visit all over L.A., with some driving as far as meetup.com/Los-Angeles-Bread-Bakers. Pasadena or Long Beach to join the monthly bake. It is appealing to families, eager to teach young children how bread is made. Temple said although she is part of several other local gardening and local food organizations, she enjoys the L.A. Bread Bakers group the most because she not only learns an incredible amount but also because of the friendships she has formed. “It’s such a great community event — great people,” Temple said. “Every time, I learn something from somebody because everybody is always experimenting with flours, with hydrations, with percentages, things that are chemistry, way above my head. Such an interesting [group of] informed, fun, bread-producing people.”
Alexis Luther, left, from Long Beach and Linda Preuss from Santa Monica, enjoy the camaraderie with other bakers at the Saturday meet-ups with L.A. Bread Bakers.
Cheese making From page 18
Drake Family Farms also offers raw goat milk cheese, which doesn’t have any preservatives or mold inhibitors. They do add salt to the cheese, which has a preservation effect. Drake is also an advocate for goat’s milk, noting that much of the goat’s milk sold in stores tastes terrible. “Commercially, there’s some really nasty goat milk out on the market,” Drake said. “Goat’s milk should taste like milk. If it tastes like the buck pen smells, it’s not good quality Park Labrea News/Beverly Press
milk.” That’s why it’s important to shop locally — food tastes better, Drake said. Drake sees more and more customers and visitors to the farm who are interested in the slow food movement, getting reconnected with where their food comes from. Drake encourages people to visit farms of the food they eat. “Whatever their values are, they can see if they’re there at that farm, and if they’re not, they can just leave and not come back and not support the farm,” Drake said. “And if it’s something they think is a good enterprise, then they should buy their food there.” Food Dining & Entertainment 59
‘ExZOOberant’ fall fun with the animals
all is a dynamic time of year at the Los Angeles Zoo and Botanical Gardens, where animals from around the world bask in the cool temperatures as special events offer visitors a plethora of new experiences. Enjoy viewing new additions
to the zoo family, such as two baby Francois’ langur monkeys, a blind California sea lion named Buddy that was rescued from Manhattan Beach, a female Asian elephant named Shaunzi, and one of the world’s tallest babies, a Masai giraffe that was 6 feet at birth. Couple
photos by Jamie Pham
those with rare species like Tasmanian devils, Grevy’s zebras and Calamian deer, and the zoo is undisputedly one of the best places to enjoy a day of fun that is also educational. The 113-acre zoo features more than 250 animal species. Stroll the Australian outback, visit the tropics of Asia and immerse yourself in the jungles of Central and South America. See rare primates in the Chimpanzees of the Mahale Mountains habitat and the Red Ape Rainforest, and enjoy a glimpse of Thailand, India and Cambodia in the Elephants of Asia exhibit. The LAIR (Living Amphibians, Invertebrates and Reptiles) houses more than 70 species for fans of creepycrawly creatures. The zoo is also
BY EDWIN FOLVEN
one of the only places where the world’s largest lizards – komodo dragons – can be seen. And don’t miss the lions, tigers, hippopotami, gorillas and other familiar species that are perennial crowd-pleasers. “We have a lot of visitors who have never been up close to wild animals,” said Los Angeles Zoo Director John Lewis. “It makes them feel good to see the animals and experience something they’ve never experienced.” The Los Angeles Zoo and Botanical Gardens’ special programs also make fall an engaging season at the zoo, with fun for the entire family. Weekends in October are filled with fun for younger guests, including pumpkin carving, puppet
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shows, animals feedings and up-close encounters with the zoo’s smaller residents. October heralds Halloween, and families won’t want to miss “Boo at the Zoo,” featuring a frightening maze and scary activities. As the holiday season approaches, the zoo is bathed in color during “L.A. Zoo Lights,” a dazzling wonderland of nighttime holiday magic. Hundreds of thousands of LED lights are arranged in breathtaking displays, illuminating the darkness and creating an atmosphere of wonder and delight. “L.A. Zoo Lights” runs from Nov. 17 through Jan. 7, offering unique photo ops befitting of the season. The zoo is also one of the only places to see Santa’s furry friends during the holidays in “Reindeer Romp,” running from Nov. 17 through Jan. 7. Children can have their photo taken with Old Saint Nick in the Reindeer Village. “With so many events and activities, fall and winter are al-
ways a wonderful time to visit the zoo, and this season is particularly special since we have so many new baby animals,” said Emily Marrin, manager of marketing and communications for the Greater Los Angeles Zoo Association. “All our daytime activities are free with paid zoo admission and for members.” Whether you’re looking for an educational experience, a walk through exotic locales or a day out with the kids, the Los Angeles Zoo offers the perfect place for fall fun. And with special events, changing exhibits and new animal arrivals, visitors can be assured that no trip to the zoo is ever the same.
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Food Dining & Entertainment 61
Discover Lompoc Wine. Food. Art
BY JILL WEINLEIN
or a quick weekend escape from the chaos of the city, a drive up to Santa Barbara County to the historic town of Lompoc offers immediate respite. Lompoc is just north of Santa Barbara and closer to the beach than the towns of Solvang or Los Olivos. Lompoc has quickly grown to be one of the most affordable areas for locals and visitors. Within the last few years, many have noticed the good values and friendly small town vibe, and as a result, have invested in wineries, restaurants, stores and breweries. I stayed two nights at the nearby Embassy Suites to enjoy a spacious suite, complimentary breakfast, and an evening reception offering hot and cold food with wine and cocktails at sunset. It’s a clean and comfortable home base for exploring the Santa Barbara County wine region and unique Lompoc Wine Ghetto. A new Hilton Garden Inn is being built on H Street and should open by November.
Lompoc is located in one of the best areas for growing pinot noir grapes. Located in the Santa Rita Hills, the town 62 Food Dining & Entertainment
has been internationally recognized for its award-winning red wines. In the summer, cool maritime fog from the coast visits the valley and creates an ideal climate for growing exceptional pinot noir, syrah and chardonnay grapes. Organized wine tours are available, or you can drive on your own to a variety of vineyards and tasting rooms. I enjoyed a picnic lunch at Melville Winery in a Tuscany-like setting on Highway 246. The tasting room is open daily at 11 a.m. The Melville staff offers a 75 minute “Vineyard to Bottle” tasting and tour. Visitors step inside the cellar to see where harvesting to bottling takes place. This reservationonly tour is $25 per person and begins at noon and 2 p.m. Next to Melville is Babcock Winery and Vineyard, an ultra cool 10,000-case winery with 65 acres of grapes. The prestigious James Beard Foundation named owner Bryan Babcock ”Top Ten Small Production Winemakers in the World.” Tasting room hours for a wine flight or by the glass are offered from 10:30 a.m. to 4 p.m. daily. Another fun wine tasting adventure is staying in town and walking around the Lompoc
Wine Ghetto, a unique collection of wineries, tasting rooms and production facilities. Located at Pacific Coast Highway and 12th Street, the Wine Ghetto has about 20 boutique tasting rooms that one can explore during an afternoon. Most rooms are open Friday through Sunday, however, some open Thursdays through Mondays. Two of the boutique tasting rooms I visited were the fun beach-themed Pali Wine Co., for tastes of winemaker Aaron Walker’s exquisite and well priced pinot noir wines; and the Flying Goat Cellars, where proprietor Kate Griffith poured a flight of festive sparkling wines. Both offer a variety of wines, themed apparel and gifts to purchase.
After wine tasting, there are three restaurants on H Street worthy of a visit. Stop in at Scratch Kitchen for innovative farm-to-table plates by Le Cordon Bleu Chef Augusto Caudillo. Featuring wines from Santa Barbara County and the Santa Rita Hills, a special white grenache blanc blend and a red 50/50 syrah grenache are exclusively made for Scrath Kitchen. Be sure to
save room for their scrumptious desserts. Feeling like Italian cuisine? Le Botta is home to Momma Caterina’s finest lasagna, calamari, pizza and eggplant parmesan. Caterina and her husband Nick opened this restaurant after moving to Lompoc in 1981. When Caterina is in the restaurant, she happily cooks, serves guests and serenades tables while shaking her tambourine. In the mood for beer and comfort food? Solvang Brewing Company recently opened a restaurant inside an old iconic Ford dealership that used to roll out the new Mustangs each year. The service garage is now a brewery making small batches of 20 ales that include a Blonde-Blue Eyed Lager, Mango-Habanero Blonde Ale and a Golden Ale made with blueberries. The food menu offers big burgers, large plates of nachos, salads, sandwiches, tacos and sausages.
During the day, drive to the Lompoc Chamber of Commerce to get a free mural art tour map. In 1988, a group of townspeople started the Lompoc Mural Project to promote Park Labrea News/Beverly Press
community pride and economic enhancements. There are over 40 murals on street corners, alleys and the sides of prominent buildings. It’s turned Old Town Lompoc into an outdoor art gallery. The murals depict scenes of Lompoc’s heritage, flower industry, historic sights, ethnic diversity and scenic beauty. Some of my favorite murals include “Feeding Time” which features a life-like giant T-Rex, as well as a giant abstract mural honoring the local diatomaceous earth business and flowers of the valley.
wildflowers blanket the hills along the county road off Highway 1 to Lompoc with fields of poppies, lupine and mustard flowers among emerald green hills. Ocean View Flowers grow, harvest and sell bouquets of colorful stock,
larkspur, delphinium and bells of Ireland flowers to Gelson’s, Whole Foods, Trader Joes and other supermarkets. Most of the flower fields are located west of Old Town Lompoc, along Central Avenue and Union Sugar Avenue. Some
Lompoc was once the flower seed capital of the world and is the headquarters of Ocean View California Flowers. During spring, the
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photos by Jill Weinlein
Located in the heart of the Sta. Rita Hills appellation in Santa Barbara County, Melville currently has 120 acres under vine.
are also located at the east entrance to town, near the La Purisima Mission State Historic Park.
For those seeking thrills, the Lompoc airport is home base to Skydive Santa Barbara, offering the highest tandem jump in California. Not only will you experience an adrenaline rush, but also picturesque views of the coastline, hillsides and vineyards. Daredevils have various options to choose from, including an 18,000 foot tandem jump with a free fall for 90 seconds. For a fun California staycation, put Lompoc on your list to enrich all your senses. To learn more about Lompoc, visit explorelompoc.com.
Food Dining & Entertainment 63
Ron’s Pickle Jarboree The Beverly Hills Farmers Market Picklefest blue ribbon recipe:
6 to 8 whole cucumbers, trimmed off the blossom end, depending on size 1/4 ounce of fresh-sliced shallots 3 thinly sliced fresh garlic cloves 20 fresh dill sprigs 3 cloves, cracked 2 dry bay leaves 15 whole black peppercorns, cracked 2 drops of Young Living dill oil, optional Brine (enough for about two quart jars) 2 1/4 cup of water 1 3/4 cup of white vinegar 8 tablespoons of sugar 5 teaspoons of Kosher salt
Although sun-shielded white cucumbers were used for this award-winning recipe, any typical variety cuke found at a farmers market or supermarket will result in a similar taste. Practice good sanitation as you work with jars, lids, ingredients and produce to ensure an extended shelf life.
ROASTED BONE MARROW with Arugula Salad INGREDIENTS:
4-6 pieces beef bone, cut in half (ask butchers from Marconda’s Meats to do this) 2 bunches organic arugula olive oil lemon Parmigiano-Reggiano Maldon’s Sea Salt Fresh ground pepper French or sourdough bread Preheat oven to 400º F Place bone marrow, cut side up, in a baking dish and sprinkle with
salt and pepper. Roast for about 15 minutes, or until the marrow starts to bubble at the edges.
Pack the cucumbers, shallots, garlic gloves, dill springs and spices into a clean quart jar. Also add dill oil, if using.
Meanwhile, heat brine to 205º, and pour it into filled jars, with funnel if available. Allow air bubbles to escape, leaving 3/8 inch of space at the top. Tighten the lid, and allow to cool for one hour. Place in refrigerator for at least three weeks to cure. Shake jars every day for first week to help extract and infuse flavors, or more often, if time allows. For best texture and flavor, use refrigerated jars within four months.
Meanwhile, prepare dressing of ¼ c olive oil, ½ lemon, juiced, salt and pepper. Whisk together, pour over arugula and toss with shaved Parmigiano-Reggiano. Place salad on a platter and top with marrow bones. Scoop marrow onto crusty warmed bread. A delicious first course!
KAREN VILLALPANDO Editor & Publisher
MICHAEL VILLALPANDO CEO & Publisher
Contributing Writers: Edwin Folven, Luke Harold, Jaclyn Cosgrove, Jill Weinlein Proofreader: Maura Turcotte
The Park Labrea News & Beverly Press are weekly newspapers publishing since 1946. Food, Dining & Entertainment magazine, 2017 5150 Wilshire Boulevard, Suite 330 P.O. Box 36036, Los Angeles, CA 90036 323.933.5518 • www.beverlypress.com 64 Food Dining & Entertainment
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Porchetta, the Italian slow-roasted, fennel-scented, juicy pork specialty surrounded with crisp, crackling skin, makes an impressive statement on your holiday table, far more grand than turkey, and a wonderful alternative to a standing prime rib roast. Jim Cascone of Huntington Meats shares his famous recipe for the Italian classic roast.
INGREDIENTS 3-pound pork loin from Huntington Meats 3-pound slab pork belly from Huntington Meats, outside fatty side scored with a sharp knife 8 garlic cloves, minced; plus 4 heads of garlic, halved crosswise 2 tablespoon coarsely chopped fresh rosemary, plus 4 sprigs 2 tablespoon fennel seeds, coarsely chopped 1-cup sundried tomatoes in oil, drained and chopped finely 1 tablespoon kosher salt 4 tablespoons olive oil, divided Freshly ground black pepper
3. Roast five and a half hours. Turn roast over, heat oven up to 500° and roast another 30 minutes to crisp the pork belly. Roast until an instant-read thermometer inserted into thickest part of pork loin registers 145° for medium. 4. Transfer to a cutting board and let rest at least 10 minutes before slicing. DIRECTIONS 1. Preheat oven to 225°. Toss chopped garlic, chopped rosemary, fennel seeds, sundried tomatoes, salt, and 2 tablespoon oil in a small bowl; season with pepper. 2. Rub garlic mixture all over pork loin (if you have time, do this in the morning; refrigerate pork until dinner). Scatter rosemary sprigs in a large baking dish and set pork loin on top. Wrap pork belly around pork loin, fat side out, tucking ends underneath so pork belly stays put. Nestle halved heads of garlic around pork loin and drizzle everything with remaining 2 tablespoons oil.
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A FALL CLASSIC
3 quarts yellow onions, chopped 2 Tbs chopped garlic 2 oz butter 2 c sherry wine
2 quarts beef stock 1 bouquet garni (thyme sprigs, bay leaf, parsley, leek) tied with kitchen string.
In a sauce pan, sauté yellow onions with butter and garlic, until onions are dark and caramelized. Deglaze with sherry cooking wine, and reduce by half. Add the bouquet garni and a good quality beef stock. Let it simmer for 25 minutes. To serve, slice French baguette topped with emmental cheese and broil it until golden brown. Serves 12
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Parting shots by Andy Kitchen andrewkitchen.com