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  • New Ethnic Twist to Turkey Tails, SALT Restaurant Confit, Chai Turmeric Tea Brining

    The new tales of turkey “pope’s noses,” Salt Restaurant French turkey confit and East Indian Chai Turmeric brined turkey all have a substantial, if novel, global twist. Let’s start with the tale of the tail or “pope’s nose”, actually a gland that attaches the turkey’s feathers to its ...

  • Casablanca Market’s Finest Moroccan Products Go Global

      (Gerry Furth-Sides) Casablanca Market’s Harissa is one commercial product we’ve found that possesses all the intensity of authentic Tunisian homestyle flavor. That’s because it is made in Morocco in the most careful way.  Refined and rich, it’s the perfect addition to such ingredients background pal...

  • Julio Cuervo Tequila: Improving with each Next Generation

    The Beckmann family who created the Jose Cuervo tequila company is one of the world’s leading examples of descendants of an immigrant keeping the original vision  of a company while expanding it for two centuries. Jose Cuervo is family-owned and is run today by the Beckmann family, direct descendants of Don Jose Antonio d...

  • Israeli Sima Cohen’s Healthy Indulgence Cookbook

    Israeli-born Sima Cohen’s energy seems to bounce right out off the pages of her new Healthy Indulgence cookbook.  Not two days after we met Sima at a Melissa’s workshop, she had thanked each and every one of by email and requested our permission to be put on her mailing list.  Clearly a go-getter and we want [&hel...

  • Kura Sushi’s New Traditional Yōshoku Katsu Sandwich Pop-up

    Our stamp of approval goes to Chef Daniel Son’s sharing his usual 4 perfect versions of  KATSU SANDO” “cutlet sandwiches” at Kura Sushi Sunset Sunday evenings only, from 6 PM until the food is sold out.  Chef Daniel became obsessed with the historic street food, Yōshoku translating into a Japanese twist on European ...

  • American Greensbury Market Beef: Paleo and Pocketbook Perfect

    (Gerry Furth-Sides) Greensbury beef, prepared simply in a skillet or broiled is so delicious and beautiful that this is the story.  The beef has the wondrously “clean taste” of grass-fed animals raised in a pasture.  This is because the cows are not fattened up by feeding them food they can’t digest well. Greens...

  • Abhiruchi Grill in LA: “Delicious” in Indian (or any language)

    (Gerry Furth-Sides) Think of this unusual name as “delicious” because this is what the name, “Abhiruchi”, the new Culver City southern Indian restaurant,  means in Indian.   It puts us in mind of Lum-Ka-Naad  (“delicious in Northern Thai dialect”) in Northridge which we first wrote about a ...

  • Premier Restaurant & Bar Makes “Old Traditions from New Russia”

    (Gerry Furth-Sides) “old Traditions from New Russia” is the motto of Premier Restaurant & Bar Banquet Hall – the old being the gorgeous, bountiful banquet tables and flowing “wodka” with new, refined Russian/French/middle easter fusion cuisine leading to a jam-packed evening of dining, music, da...

  • Umami Burger Makes “The impossible” Happen with Jaden Smith

    (Gerry Furth-Sides) We’ve had Adam Fleishman’s business card filed almost since Umami burst onto the scene, as a reminder of his personal  invite to Umami Burger and an interview.  We didn’t realize at the time that this enthusiastic, approachable guy was the owner-creator. Thank you, Umami Burger’s &#...

  • National Moldy Cheese Day October 9 Celebrates “The “Good Mold”

    (Gerry Furth-Sides) Mark your calendars for October 9 and Moldy Cheese Day. While the idea of mold on most types of food is not a pleasing one,  five fast facts about mold on more complex cheeses can help change your mind,  including those with wonderfully wrinkly rinds such as the one below. What could be better […]...

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