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  • Elevated Asian Cuisine at THE TASTELA “Field to Fork”

    If Ethnic cuisines have cooked their way into the hearts of Los Angeles mainstream food events, Japanese reigned this past week-end at TASTELA’s Field to Fork, hosted by Amy Scattergood, Times Food Editor, and Michael Cimarusti, Chef/Owner of Providence and Chef/Partner of Connie and Ted’s.  Representative of th...

  • September 16th Guacamole Day goes Mainstream

    September 16 is Mexican Independence Day – (Dia de la Independence  to celebrate the “cry of independence” that started a revolt against the Spaniards in 1810.  What better holiday to add to this than  National Guacamole Day on September 16, honoring the  indulgent, rich, satisfying and healthy dish th...

  • University of Nevada Introduces New “Bonanza” Cut of Beef

    This small cut of beef that meat cutters throw in with ground meat is now being looked at as a high-end delicacy on par with filet mignon albeit a quite small, high-end delicacy. Researchers at the University of Nevada, Reno, describe it, “Like a diamond in the rough.” The petite slice of beef is ideal for grilling...

  • Mayura Chefs Teach Cooking Secrets of Famous Southern Dosa

    (Roberta Deen with Gerry Furth-Sides)  Owner Padmini welcomed us with refreshing drinks for this special cooking class held on Indian Independence Day, August 15.  Cooks, out-of-town visitors for a late supper and reporters all felt the excitement at the restaurant closed for business on Mondays. One was an unusual non-alcoho...

  • Meat and SO Much More Star at Fogo de Chão’s Brazilian Steakhouse

    The biggest surprise about our meal at Fogo de Chão, (“fire on the ground”in Portuguese),the world’s leading Brazilian steakhouse/churrascaria, were the superb side dishes that stood up and sometimes above the Brazilian-born gaucho chefs’ authentic, superb grilled meats – from beef filet mignon to Brazil...

  • Best Historic: The Raymond Restaurant and 1886 Bar in Pasadena

    (Roberta Deen with Gerry Furth) From the starting explosive cocktails to the decadent desserts, the new seasonal menu under the direction of Executive Chef Tim Guiltinan, at the historic  The Raymond 1886 in Pasadena turns lunch into both a festive party and a culinary education.  Pasadena-born and bred chef Julia Childs...

  • Researcher Chef Rika Yukimasa Adds Western Twist to Authentic Japanese Cuisine

    The “California Roll” above was the innovative name twist  that made sushi familiar enough to American diners to give this then-exotic cuisine a chance.  It one of the first stories that Chef Rika Yukimasa playfully wrote about as one of her posts to introduce authentic Japanese cuisine to an international audie...

  • “Must-Try” Off-the Menu Famous Jordanian Classics at Jo Jo’s Mediterranean in Tarzana

    (Gerry Furth-Sides) The “insider” tip for new   Jo Jo’s Mediterranean Grill is that the mysterious, unidentified  image on the menu turns out to be the famous, colossal ruins in Baalbek (Lebanon) to introduce Lebanese favorites featured on Jordanian owner’s Malik Haddad’s menu. Most commonly...

  • LEE FISH USA Introduces New Zealand Snapper & Japanese Iki-Jime Technique

    (photo courtesy of LEE FISH USA) (Gerry Furth-Sides)This summer shoppers across the US who picked up one of prized high-quality New Zealand Snappers this summer at Whole Foods were simultaneously learning from and supporting this small sustainable fishing community from the other side of the world while eating one of the bes...

  • KAMPAI! FOR THE LOVE OF SAKE Film

      The party in its honor at the Japanese Consul’s residence was more than enough to prove the affection of the Japanese community for the film,  KAMPAI! FOR THE LOVE OF SAKE and the national rice wine drink revered in the culture.  It was  thrilling to have one of the features players in the film, Marie […]...

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