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  • International “Keys to the Kitchen” Series at Sangers & Joe

    Sangers & Joe’s new contemporary café presents Keys To The Kitchen, an exciting lineup of guest chef dinners, playing host to international chefs who will take over the kitchen on select evenings and present full course dinner menus.   Known for their hot Australian-themed cups of Joe, breakfast, salads, tasty ...

  • Hummusphere Confirms Mideast Fare into the Mainstream Market

    This season Hummusphere Foods introduces into the mainstream market the first, original smoked hummus options, including the Applewood Smoked Hummus shown above.  Five unique smoked hummus varieties present a festive and a healthier choice than most dips with nearly half the calories and a fraction of the fat. Delicious flavo...

  • New “Ground 2 Table” Revs Up Classic Herbs, Spices

    The enticing salad (wild sardines, mixed greens, pomegranates, pistachios, blackberries, diced pear and a sliver of Humboldt Fog cheese) pictured here drew oohs and ahs from food writers, but the mastermind behind its taste turns out to be Ground 2 Table herbs. The springy garden taste of fresh cilantro, dill, marjoram and thym...

  • Erika Kerekes’ American NOT KETCHUP Evolved from the Chinese

    (Gerry Furth-Sides) It was very exciting to look up at a shelf at WHOLE FOODS the other day and see a whole row of Erika Kerekes’ NOT KETCHUP (www.notketchup.com) sauce towering over all the other bottles.  When I wrote the following article on Erika for the Santa Monica Mirror last year, word was getting out it [&hellip...

  • Holiday Mushroom & Truffle Menu at Celestino Ristorante

    The legendary Celestino and family (pictured here at a charity event honoring them), inspired the Pasadena restaurant of the same name. name that translates into a  gold standard restaurant on the westside, ever since he opened his first place, Drago.   Seasonal menus demonstrate this perfectly.  The Holiday Mushroom & ...

  • Annapurna’s New South Indian Breakfasts

    (Gerry Furth-Sides) Breakfast as a major 2016 restaurant trend forecasts fits right into Annapurna Southern Indian Vegetarian Restaurant’s practically priced menu although Dosas will always have a starring role at the popular Culver City cafe.  Indian versions of “Doughnuts” and “crepes” and &#...

  • Top Ranked ALL-CLAD Cooks Ethnic Cuisine Like a Pro

    (Gerry Furth-Sides) The Seared Yellow Wax Beans “N” Greens dish above  was prepared in an All-Clad pot for good reason.  Los Angeles chefs Jon Shook and Vinny Dotolo are the owners of animal, Son of a Gun, Trois Mec, Petit Trois and Jon & Vinny’s. They have been credited with innovating and changing the dining [&hell...

  • New Holiday Fromagerie Guilloteau Cheese and Dishes

    France’s finest specialty cheese producers, Fromagerie Guilloteau introduce a new, Fromager d’Affinois Campagnier, in time for the holidays. The  makers of Fromager d’Affinois with Truffle and Saint Géric are renowned for their family of creamy, ultra-rich and delicious cheeses.  Made with real Black Truffles...

  • Culver City Wheelhouse Hosts “Spirited” Holiday Cheese Party

    Culver City’s Wheelhouse hosted a small neighborhood gathering in honor of their brand new curated rare and exclusive selection of hand-picked, small-production, Wine, Beer and Ciders, to pair with their extensive cheeses and charcuterie. It turned out to be the first and very festive neighborhood holiday party of...

  • The Real Co Transparency With 100% Single Origin Foods

    When Chef Sal Marino of the modernist, minimalist, Il Grano Restaurant, sprinkled a few grains on my dish from his hand, I sat back.  After all, the ratio of black pepper and even cinnamon to salt in our house it about ten to one.  “Every dish needs a little bit of salt,” he admonished.   And he […]...

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