(Gerry Furth-Sides) The day we visited La Española Meats in Harbor City one sunshiny fall day, a special envoy delegation from Spain was visiting with a tasting of newly imported artisanal products. This hints at the importance of the small boutique store that makes the Doña Juana brand of chorizo right in the adjoin...
(Gerry Furth-Sides) At the turn of this century, New York and Los Angeles bakers seized upon this confection that had earlier took Paris by storm. This year it has arrived quietly in Los Angeles at The Grove (Original Farmers Market)in Los Angeles, complete with more dramatically long lines and more recently a tea r...
KingOfPop.com has taken All-American popcorn, rigorously tested for crispness, taste, and appearance, and added the highest quality items to come up with a dazzling, festive holiday gift, including Himalayan Salt and Anise. The assortment comes in a reusable aluminum bucket. Besides special occasions, they’re a gift ...
(Gerry Furth-Sides) The bar is the star at Red O in Santa Monica. Corporate Executive Chef Marc Johnson’s new winter menu at Rick Bayless’ Red O, Santa Monica focus on flavors from Central Mexico, Baja and Mexicali. It’s the flavors of Mexican by way of food maven and Renaissance man, Rick Bayless, that dr...
Gaslamp Popcorn celebrates the end of a year with a bang in a good old-fashioned American way of cheering everyone up – a contest to give away money. Gaslamp Popcorn is looking to give one lucky winner a $1,000 and a year’s worth of popcorn This is in addition to sharing new holiday flavors of their gourmet popcor...
(Gerry Furth-Sides) It takes a while to get into Chef Leonardo Lucarelli’s Memoir: “Mincemeat” but Lucarelli’s passion for his calling as a chef deserves attention. However, as a reader who marks “memorable” passages with tiny post-it-like paper pieces, of the very few I have in this book, ...
(Gerry Furth-Sides) Tonnino Gourmet’s little glass jars even gleam in a special way to catch the light so you know there is something extraordinary in them. This is a new kind of tuna at the table, rich in a bath of olive oil or in clear fresh water. At a time when there are so […]...
Even on a recent rainy day most of the seats in the new cafe The Corner in the Water Garden were filled with office workers from the complex- and there are 200 of them in the sprawling dining room (that took the place of Cafe Bizou). Chef Brian Koopers Menu of warm Appetizers and pizza were a […]...
Home cooking today isn’t what grandma, or maybe even mom, used to cook. Page through “Sara Moulton’s Home Cooking 101” (Oxmoor House, $35) and you’ll see the difference. How many moms of the past made ghee, or paneer cheese? Only those who lived in India, probably....
One of the “hot trends” of 2016 is born out this week with Matcha short bread at the HB Daisy, where stacks of matcha shortbread are selling like the hotcakes they resemble below. Chef John Schenk makes sure that they have just the right amount of buttery bite. Backing the Everything from pickling to poke were in...
Gerry Furth-Sides 
Barbara Hansen 
Chef-owner Alain Cohen 
Roberta Deen 
Jose Martinez 
Nivedita Basu 