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  • You’re a Big Fat American Pig, and I Love You

    (Gerry Furth-Sides) The little dishes on little plates were playful, even whimsical at times when it all started just a couple of years ago. One of the first was a simple pork belly on a piece of toast offered by Chloe at the beach. It was almost as if the chefs wanted to tiptoe around […]...

  • This Little American Piggy Goes to an Old School Party

    (Gerry Furth-Sides) It was a  (rare) dark and stormy night in Los Angeles this past winter when Smithfield Foods brought in a Chicago-style party, part of a three-city tour, to introduce their take on Italian-influenced pork dish options to local chefs at Pistola-LA.   The fashionable restaurant is fittingly a stone̵...

  • San Francisco Salt Company Goes Global with Salt

    (Roberta Deen) Salt is both a necessity and a luxury. We need it in appropriate quantities to survive, but we can also use it to soften skin, soothe muscles, and relax our bodies, to name just a few benefits. This St. Patrick’s Day, the “Dusting the Wild Irish Salmon Roses Salad” received “oohs and ̶...

  • Paulaner USA Celebrates Reinheitsgebot, Germany’s Beer Purity law

    In celebration of the 500th anniversary of the Reinheitsgebot, Germany’s Beer Purity law, Paulaner USA is sending out personal invites for two  and free beer to celebrate this landmark in beer history at the Red Lion Tavern in LA on Saturday, April 23rd.  This is one of four parties being held across the nation.  That...

  • Chadaka Thai: A Culinary Legacy

    (Adreana Robbins)“Food is the window of our culture,” said Katy Noochla-or (second-generation restaurateur), while hosting a tasting luncheon at Chadaka Thai in Burbank. I attended the event with a group of professional food writers, including international cookbook authors, Faye and Yakir Levy. Noochla-or grew up in Chao...

  • American Michael Finizio Reimagines the Ravioli Rolling Pin

    (Roberta Deen) Simple in design and made from sustainable, quality solid hardwood, the Fonde (fon-dee) Ravioli Rolling Pin from Repast Supply Co. is touted as the tool to “create perfect ravioli every time with no mess and no fuss.” So we engaged Catering Chef and highly respected professional recipe tester, Roberta Deen, to...

  • Easter Irish Easter Bread with the Chickpea Flour Cookbook

    (Roberta Deen) The soda bread is a welcome addition to the ham, herbed potatoes and asparagus with pavlova for dessert at Easter.   Using  The Chickpea Flour Cookbook by Camilla V. Saulsbury with “Healthy Gluten-Free Recipes to Power Every Meal of the Day” is a workable way to make the meal. I was interested in...

  • How to Create a British-Inspired High Tea

    (Adréana Robbins) I believe in living a passionate life, in appreciating good friends, and celebrating joyous occasions.  Recently I had the opportunity to do both with a high tea on short notice. Drinking tea may have been first  discovered in China in 2737 BC, and later it was popularized through the Sung and Ming dynasti...

  • Puzzle Israel Tours’ Native Global Cuisine Cookbook

    (Gerry Furth-Sides) Chef Nir Margalith, co-founder/owner of Puzzle Israel Tours, is everything you would imagine a high energy Israeli would be.  “Strapping” is the first word that comes to mind. And it stays there. Of course, being an Israeli, Nir is also a veteran of the army with boundless energy. So it’s no problem fo...

  • Italian Pizza Maven Moves to the Suburbs

    Allow me to introduce you to pizza maven, Tonino Morra Is being honored by GOURMET magazine as “making the best crust in America” enough of an recommendation?Now Toto’s magnificent pies are at Tonino’s Place in Calabasas and in Westlake Village. He’s partnered with Tonino “Tony” Boniovanni, who adds his own...

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