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  • TART Sweetens the American Regional Menu with Sorghum

    Even knowledgeable foodies may anticipate that the “sorghum” in  Chef Keith Shutta’s Butternut squash sorghum “risotto” on his new TART Restaurant menu is a syrup. But when the chef presented the dish, it turned out to be the grain that the chef pops from tiny, globular grains of white sorghum to make a kin...

  • Tart’s “Beeler” Pork Raised the Native American Way

    This Little Piggy went to TART.   Often when we eat at TART it feels like a good idea to take Chef Keith Shutta’s food home to be sure it tastes as good as in the festive air of the restaurant. We did this with the Blackened “Beelers” natural pork chop with sweet potato & hominy […]...

  • Marlo’s Bakeshop Updates A Classic Global Favorite

    A “star” baker as a relative with a closely guarded recipe automatically bestows bragging rights onto an immigrant family. The family of Marlo Gertz of Marlo’s Bakeshop in San Francisco is no exception. But unlike so many recipes that have disappeared (like my Viennese grandmother’s tissue paper strudel), Marlo not only...

  • Petrossian: Historic Russian Product with A Timeless Appeal

     When I test drove a marvelous vintage Porsche last month I had no idea I would soon be tasting caviar at about the same price. Among the most famous and expensive of the precious eggs, Almas (“diamond” in Russian) costs about the same price pound per pound at $25,000 for 1 kg or $700 per ounce. […]...

  • Asian Seaweed Salad

    Seaweed may first have made American news decades ago as a kooky Asian health food fad, popular with “hippies” but these days the intriguing ingredient has moved onto more sophisticated and fashionable international circles.   Dishes can be as lavish as the tony new grazing dishes on the posh Norwegian Cruise Lines at s...

  • American Cali-Delphia Regional Menu at Venice Whaler

    The historic Venice Whaler has been standing guard at the foot of the Venice Pier right on the Pacific Ocean beach for 70 years. And what a place. The place on its own screams, “Location, location and location” but Head Chef (and avid surfer), Nick Liberato, hails from Philadelphia and combines wast and west coast cuisines...

  • Agra in Silverlake: The Experts and Students Favorite

    Named in honor of a town near the Taj Mahal, Agra Café is as praised among experts for serving properly spiced and consistent authentic regional dishes, such as Balti as it known among USC students for being about the most popular Indian restaurants in Los Angeles.   Tucked in the back corner of a small shopping plaza, [&hel...

  • Inotheke Modern Greek Cuisine Sails into Santa Monica

    Inotheke, a contemporary dining destination from Carolos Tomazos, is now open in Santa Monica.   The dining room and bar showcases modern Greek warm, lighthearted hospitality while taking its cuisine and spirits seriously.   Even the name is written in Greek.  Hints of the Mediterranean Island, Cyprus, (Tomazos’ homeland)...

  • The Breakfast “Rooster” Crows at Australian Sangers & Joe in Pasadena

    Sangers & Joe’s Guest Chef, Rouha Sadighi’s Sunday Morning Feasts prove once again that no matter how formal a Pasadena neighborhood, this one being a tucked-away Old Town section lined with magnificent buildings and trees, the feeling is always friendly and inviting.  “Sanger,” by the way, is the Australian t...

  • 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 ...

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