MUNCHIES continues with season two of the James-Beard-Award-winning series, The Sushi Chef, with a new episode centered around unique sushi chef Satoshi Kiyokawa. The MUNCHIES camera follows Kiyokawa as he prepares and serves his kaiseki (multi-course) dinner service complete with his own inventions and garnished with seasonal f...
Entries are now in and recipes being tested by professional chefs and amateur cookss alike for the “Great Oxnard Salsa Challenge 2016″ taking place on Friday, July 29 and Sunday, July 31 during the 23rd Annual Oxnard Salsa Festival. Winning salsas for both professionals and amateurs are selected in a range of cat...
(all photos courtesy of SOL Cocina) SOL Cocina Playa Vista brings summer to the beach early with their weekend brunch at the beginning of May. Partner & Executive Chef Deborah Schneider, crafted the menu inspired by her travels through Mexico and the Baja Peninsula. (Read about SOL at: //localfoodeater.com/baj...
MALBEC RESTAURANTS are so pleased to offer traditional and updated dishes to complement their namesake wine that they are celebrate it regularly with special Argentinian menus, such as this current one. Argentina has always been known for having the best beef in the world. Now under the MALBEC RESTAURANT name, high quality ...
(Gerry Furth-Sides) “Souk” (market in Arabic) is an intriguing enough name to draw restaurant. What brings people back to the recently opened Souk Shawarma Cafe is the soul-filled food of chef partners (Syrian-American ) Andrew Faour and (Jamaican-American) Matt Carpenter. Souk stands as the only U.S. restaura...
(Gerry Furth-Sides) The best indication of SOL COCINA’s personality was already seen on opening nights when the restaurant pulled out all the stops — like offering a tray of tequila drinks as a guests greeting even before they stepped in the door. The third location of this Arizona based co...
Devoted American chef, Jimmy Shaw, continues to popularize his own version of Mexican cuisine at the jam-packed Loteria! Grill restaurant on the Third Street Promenade. You don’t know where to look first in the open air cantina designed by Richard Altuna. Floor to ceiling back-lit cubicles filled with shiny bottles on a mu...
Prone Tiger and Lotus Blossom (see photo above taken by Somrus) give a hint of the exotic even in the “everything old is new again,” comes the idea of natural and ancient herbs, spices, chocolate and nuts to inspire this year’s Somrus (www.somrus.com) cocktails for Valentine’s Day. The Soma-Sutra re...
Inspired by the pursuit of big breaks and good times south of SoCal, Surfers Keith Ross and Bruce Beach set out to create a drink that embodied memories made on the dusty roads and beaches of Baja. Made the traditional way in the highlands of Jalisco, Mexico They claim that Peligroso® is the drink crafted […]...
SLOW FISH is the inspiration behind the second high-energy restaurant opened by Korean entrepreneur, John Lee. The first in North Huntington Beach has been going strong for almost a decade. Friendly Slow Fish Wilshire manager, Bonnie, greets regular customers by name—usually by the second visit. The sophisticated, festive rest...
Gerry Furth-Sides 
Barbara Hansen 
Chef-owner Alain Cohen 
Roberta Deen 
Jose Martinez 
Nivedita Basu 