marino ristorante Archives - Local Food Eater

Marino Ristorante Menu Honors Barbara Hansen

August 5, 2023 Comments Off

(Gerry Furth-Sides) The name of the meal is: “ A Love Affair of food, plates and friends.” Barbara and Marino shared a Hancock Park neighborhood address and a love of authentic ethnic food. Chef Sal Marino creates the special menu. Brother-partner, Mario, sets the updated classic table.

Marino Restaurant Menu in honor of Barbara Hansen

Guests opting for this special menu honoring Barbara Hansen sit at a table freshly set in the Marino private dining room. The room has been a “home away from home” for the likes of Frank Sinatra and friends (who wanted owner-founder Ciro Marino for his personal chef), the Henry Mancini and the Bill Conti families.

The family room where the Marino Restaurant Menu is served in honor of Barbara Hansen

Thank you so much Mario and Chef Sal Marino for honoring our long-time friend and neighbor, Barbara Hansen by creating this special meal. Sal’s exquisite menu was matched by the dishes from Barbara’s home, including small, table ashtrays that Mario ingeniously uses as butter or olive oil trays.

For more of Barbara’s story please see guest Barbara Carroll’s memories: //www.edhat.com/news/remembering-writing-legend-barbara-hansen-love-affair-of-food-plates-and-friends-at-marino

Snapper Crudo on the Marino Restaurant Menu in honor of Barbara Hansen

Fresh Peach and burrata on the Marino Restaurant Menu in honor of Barbara Hansen

The exotic Cauliflower Mushroom at Marino Restaurant in honor of Barbara Hansen

“This soup is from ‘Cooking California Style’ by the late journalist and food writer Barbara Hansen. We had a chance to honor and remember Barbara at a beautiful luncheon last month –

Full story and recipe at //jollytomato.com/chilled-avocado-soup-barbara-han

Chilled fresh Pea soup with tendrils on the Marino Restaurant Menu in honor of Barbara Hansen

Handmade Gnocchi Mare, Potato “pasta” with seafood on the Marino Restaurant Menu in honor of Barbara Hansen

John Dory fish on the Marino Restaurant Menu in honor of Barbara Hansen

Signature Ricotta Cheesecake on the Marino Restaurant Menu in honor of Barbara Hansen

Happy Brand New National Catering Day! Ethnic from Ancient to Contemporary

May 25, 2022 Comments Off

(Gerry Furth-Sides) Catering has a rich history, dating back to the 4th millennium BC in China. Later, Ancient Greeks made catering a trade by offering services at their inns and hostels which lasted into the Roman Empire. Then, centuries, catering was primarily in the form of feasts and banquets for Kings and Noblemen.

Catering in America dates back all the way to our country’s beginning. In 1778 a ball in Philadelphia, catered by Caesar Cranshell, was the first major catering event in the United States. As it evolved from households who could afford it, think Downtown Abbey, into a commercial business, the one constant was the commitment to deliver the highest quality food and services as agrees upon with the host.

A huge thank you to Food Service Direct who has has partnered with National Today to mark May 24 on the calendar as National Caterers Appreciation Day.

This image has an empty alt attribute; its file name is 0*nuS8bniz5AMradPI.jpg — In 1778, Caesar Cranshell’s ball event was the first major catering event in the United States.

By 1820, catering became a respectable and profitable business. It was mainly founded by African Americans. This is not surprising in terms of understanding how to please clients, but in the business opportunities afforded this group. However, in the early years of catering many caterers were waiters and other restaurant staff.

And in the 1840’s, Robert Bogle is known as the “Originator of Catering”, he made it possible for the industry to personalize what they wanted catering to be. Many catering businesses began to partner and combine with their restaurants.

Tribute to Robert Bogle, “Originator of Catering”

Even by the mid-twentieth century, catered events tended to center only in hotels and in the homes of the well to do. The brilliant, whimsical Ludwig Bemelman’s described hotel catering in HOTEL BEMELMANS. Anthony Bourdain loved it so much he republished it.

Bemelman’s wrote in the chapter, “If You’re Not a Fool,” The most difficult part of the hotel business is the proper management of its banquet department. A restaurant is a song compared with it….. But a banquet department is an ever-changing business… The host will forget all that has been good about it and mention only the bad…. Yet there are a thousand things to go wrong… All this work requires eight hours a day of solid thinking, and as yet only the preparations have to me made. Then comes the conduct of the parties themselves.” How true.

The brilliant, whimsical Ludwig Bemelman’s described hotel catering in HOTEL BEMELMANS, an Anthony Bourdain favorite.

Ludwig Bemelmans’s Hotel Bemelmans, a wonderful read and insight into catering

By the 1970’s more women starting to enter the workforce. This included catering out of their homes. This cottage industry grew into Full-Service Catering companies as they started to legitimize their business practices and embrace new styles of cooking.

The 1980’s turned into the decade of excess. Catering companies not only provided special occasion food for parties, but they could create sophisticated table décor and lavish flower and room decorations. Serving table could actually be real sandboxes or salt blocks . After-dinner entertainment could be personalized fireworks or circus performers. Event planners coordinated parties for clients from two to 2000. I worked with Along Came Mary, Inc, whose quarter million dollar party at Sony Studios was a completely imported New Orleans Mardi Gras.

Let me introduce master caterer, Roberta Deen, opening chef of Along Came Mary,Inc,;Capers Catering Company owner, preferred caterer of Bon Appetit.

**Capers Catering Company owner-chef Roberta Deen** (also a LocalFoodEater.com contributor)

Roberta brought to her clients boldly flavored, authentic ethnic dishes. No internet. Here is her English tea party and arroncini. Her Moroccan bastilla was also. Barbra agreed).

No financial holds barred, fullservice catering companies of the time special occasion party food, created lavish flower arrangements, table and themed room decor in homes and created movie premieres at the Motion Picture Academy as extravagant as the film themselves.

No party was complete without a crudite in the last century. Here is Roberta Deen’s contemporary take on it

When the 1990’s began, most restaurants at the time considered caterers inferior and competitive at the time. However, after restaurants took a reeling blow to business when the government, in an attempt to raise taxes, ruled that luncheons, specifically cocktails, were no longer tax-deductible.

Once restaurants realized they had another revenue stream right in house, many restaurants added“Catering” departments” to their business models to enhance their brand.

Chef-owner Ciro Marino and other ethnic restaurants, however, has offered catering since the 1960’s with gold old- fashioned style and hospitality. He catered to celebrities, but stuck to the dress rules. It is legendary that after he sent Sono Bono away because he didn’t want to wear a jacket, the singer went home and wrote, “I’ve Got You, Babe.”

Today son’s Sal, chef, and Mario, host operate the restaurant. They have been in the restaurant since they were kids. It feels like every meal is catered b because you can get off-the-menu dishes and a special table every time you go there.

Chef-owner Ciro Marino offered in-house catering since the 1960’s. This “back room” in Marino’s was a Frank Sinatra hangout.

Appetizers, décor, bartenders, and servers are some of what may be included in social event catering packages. And they change from party to party. These days added to this is a long list of a client and guest dietary needs, allergens, preferences and cultural beliefsl.

One experienced, dedicated professional who has learned the business from a restaurant and private party point of view is acclaimed Cynthia Mamukari who owns Taste and Company. It defines this classic full-service catering tradition. I’ve known perfectionist Cynthia since she was Executive Chef at wildly popular, cosmopolitan Joe Allen’s and Orso Restaurants (I loved) in the 90’s, and she lives it.

Lead staffer Christine fluffs up the salads and sets up the buffet on risers.

You know every single detail will be done just right, the ingredients are the finest and it will be delicious with Taste and Company.

The surprise is how much fun she makes a party for every guest- long-time or just started staffer. That’s creative, over achiever, chef Derek with her at the end of the evening (and 12th of a 16-hour stint).

Taste and Company Owner Chef, Cynthia Mamukari and Chef Derek Taylor

During the 2020′s Ethnic food continues to take front stage. This includes includes the communal feel. At this joyous 16th birthday party by Banana Leaf, for luminescent Neha Sambangi, the only formal element were the fashions. Event Planners here were mom,Satya, and friends, shown here, who seamlessly coordinated dance rehearsals, games and decor.

Everyone was made to feel welcome and happy. Guests could eat whenever they liked at a generous buffet with labeled dishes from Banana Leaf Restaurant. Then Neha, followed by the Sambangi family and friends performed before everyone got up to dance and played games. How wonderful a contemporary take on both the formal and casual elements of catering.

A family and friends Indian Seet 16th Party catered by Banana Leaf

What’s Better than the Best (Bolognese)Pappardelle ?

February 26, 2022 Comments Off

Restaurant Manager Miguel Morales and server, Derek, artfully dishing up **Pappardelle** at The Restaurant at Mr. C’s in Beverly Hills

(Gerry Furth-Sides) What could possibly be better than my favorite, the best Pappardelle draped in classic Bolognese sauce? Let me tell you about four possibilities traveling from north to the south of Italy and you decide.

First is learning the secret, changing ground beef recipe of the ethereal pappardelle pasta ribbons with Bolognese from the chef (The Restaurant at Mr. C’s). Second is going into the kitchen for a peek at how the lamb sugo version of pappardelle is prepared (Marino Ristorante). Third is Pappardelle with Wild Boar at Sor Tino. And the fourth is having a professional chef prepare a box for you to put together at home with turkey or veggie sauce (Gourmet Pasta Kit).

Fresh pappardelle may have fluted edges and are up to an inch wide. Dried egg versions that originate in the region of Tuscany have straight sides. Tagliatelle, (Emilio-Romano and Marche regions) a narrower version of Pappardelle and used for lighter sauces (see below) is similar to but a tiny bit thinner than (Roman) fettuccine.

Beef Bolognese Pappardelle at The Restaurant at Mr. C’s

Executive Chef Max Farina, brought over from northern Italy to oversee the kitchen, prepares traditional Italian cuisine. His perfectly seasoned Pappardelle Bolognese is so refined it is a perfect match with the usual light as air, pink bellini sauce, also known as vodka sauce.

He combined it with beef bolognese for us and, as common practice, used the fine cuts of meat left from the menu. It turns out credit goes to the chef’s special combination of beef ingredients, which we first with deeply flavored strip loin, brisket and tenderloin. .

Restaurant Manager, Miguel Morales, artfully serves us at **The Restaurant at Mr. C Beverly Hill**s

Mr. C’s Beverly Hills, Rest1224 Beverwil Dr, Los Angeles, CA 90035, (310) 277-2800 Website – //www.mrchotels.com/hotels/beverly-hills-los-angeles-ca/dining/

Marino ristorante Lamb Pappardelle

Marino ristorante pappardelle with meat sauce traditionally incorporates the flavors of beef, pork, and veal, simmered over three hours. The Neapolitan family recipe goes back generations.

**Lamb Pappardelle** at marino ristorante.

The current menu also features Lamb Pappardelle. The homemade pappardelle with Autonomy Farms braised lamb sugo ($28) . Sugo is a sauce made with just tomatoes, garlic, crushed red pepper, and basil. It is known to be super-quick to make. Americans would call it, ” marinara.”

At Marino sugo may have the same ingredients but it is simmered overnight until the lamb is so tender it can be made into niblets. We were so honored to visit the kitchen with Chef Cal, and try a taste of it. This is what makes the difference.

Chef-Partner, **Sal Marino** shows off his simmering lamb sauce at **marino ristorante**

www.marinorestaurant.net. marino Ristorante, 6001 Melrose Avenue, Los Angeles, CA 90038,(323) 466-881.

Pappardelle Cinghiale Wild Boar Ragu)

Pappardelle Cinghiale (Wild Boar Ragu) as Sor Tino and Caffe Roma conjures up feasts served in a forest. Its unctuous, rich, slightly tomatoey sauce includes large pieces of the Boar that had been cooked for hours in the sauce, is the equivalent of a rich man’s Bolognese,” is how our Italian-Ameican writer, Darien Morea, perfectly described it.

Pappardelle Cinghiale Wild Boar Ragu) is also served at Toscanova and Ago ristorantes, authentic Italian restaurants also owned by the master chef, Agostino Sciandri. We met this Tuscan chef at the Q for quality Awards honoring Los Angeles restaurants for maintaining high standards of authenticity.

Agostino Sciandri, chef-owner for whom Sor Tino is named

Sor Tino was the first to offer wild boar in Los Angeles in the early 1990’s. These days it is an Italian restaurant staple.

Owner-menu designer, Sciandri, adds “Not to name drop (but I will), I had first been introduced to this dish in a place that was once the home of the father of Leonardo di Vinci in the town of Vinci, Tuscany, and Sor Tino’s version was its equal in every way.”

Sor Tino, 908 Barrington Avenue, Brentwood, CA 90049. (310) 442-8466. (//(www.sortinorestaurant.com)

Pappardelle in Gourmet Pasta Kit at Home

Chef Cynthia Mamukari, founder-owner-chef of Taste & Company was the executive chef at the famous Joe Allen’s Restaurant in Los Angeles, after being recruited to work in their flagship New York and London restaurants. She was also the opening chef at Orso, an equally popular and more casual eatery both in West Hollywood and in Manhattan.

**Taste and Company gourmet Pasta Kit** (Photo courtesy Taste and Company)

The Taste & Company kit includes Cynthia’s freshest pappardelle with health-minded turkey or vegetarian sauce. Her research was exhaustive to find the best taste, one that will show off the sauce the best.

The kit has the most sophisticated, fresh ingredients still makes it fun to put together

Our Favorite Italian Valentine’s Day Choices

February 12, 2022 Comments Off

(Gerry Furth-Sides) Food, warm and professional hospitality and a romantic atmosphere are the key ingredients to a perfect Valentine’s Day celebration They are perfect for couples, friends or family.

The Restaurant at Mr. C, Celestino Ristorante and Marino Ristorante have earned a reputation for all three through the decades. The three also individually represent the best of the cuisines of Venice, Naples and Sicily. So we recommend trying all three through the years.

You will be treated like royalty at the Restaurant at Mr. C. from the moment you drive up to the entrance to this hidden oasis right off of busy Pico Boulevard and only a mile from bustling Beverly Hills. The Restaurant can be easily accessed from the hotel’s lobby or through the dedicated restaurant entrance off the main driveway.

Cocktails such as the original Bellini or newcomers and the refreshing Mandarin-based Mr. C. start the meal.

This image has an empty alt attribute; its file name is IMG_4184.jpeg — You are treated like royalty at **Restaurant at Mr. C**.

The Restaurant at Mr. C Beverly Hills creates a romantic dinner option.four-course dinner for this Valentine’s Day. The special four-course dinner starts at $120. The kitchen presents their signature inventive yet traditional Italian cuisine, with vegetarian options. Featured is a selection of grilled specialties, savory pizzas and risotto. Classic Cipriani dishes, such as the signature Carpaccio and baked tagliolini will also be offered.

The iconic symbol **Restaurant at Mr. C**.

Dishes include a romance-themed, Heart Ravioli with Potatoes and Smoked Mozzarella with a Wild Mushroom Sauce or Filet Mignon al Pepe Verde & Roasted Vegetables. A decadent chocolate and passion fruit tart becomes a sweet finish.

Classic service is elegant and also so much fun at **Restaurant at Mr. C**.

Menu is linked here: //www.mrchotels.com/hotels/beverly-hills-los-angeles-ca/dining/menu/. Reservations can be made on Resy or by calling The Restaurant directly at 310-226-6245.

The dining room at **Restaurant at Mr. C**.

The Restaurant at Mr. C Beverly Hills is located at 1224 Beverwil Drive Los Angeles, CA 90035.

CELESTINO RISTORANTE:

At the opposite end, the boot of Italy for this Valentine’s Day, Celestino Ristorante creates a Sicilian getaway. The inviting indoor, classic dining room and the garden patio right outside are both perfect choices. It is also available in your own home with takeaway. (Parking is a breeze in the huge, free lot behind the restaurant. This holiday menu is available all week-end long.

Lovable Owner and Executive Chef Calogero Drago prepares a Valentine’s Day Four-Course Prix-Fixe Menu ($85 Per Person). ANTIPASTO offers a choice ofSweet Corn Soup or the airy Mushroom Soufflé with Fontina cheese and black truffle. Chef Drago’s PASTE choices: Risotto with Red Beets & Goat Cheese or the festive Heart Shaped Ravioli filled with Shrimp in a Lobster Sauce.

Lovable Celestino **Owner** and **Executive Chef Calogero Drago** with brother Giacomino

The MAIN COURSE offers the classic Filet of Branzino served with Polenta, Peruvian Potatoes and Black Truffle Sauce or Chicken Roulade Stuffed with Mozzarella Cheese, Mortadella and Marsala Wine Sauce.

The Chef’s Valentine’s Day Special Dessert is a surprise. We already love his desserts that are another option:Tiramisu, Panna Cotta (Vanilla Custard with Strawberries), or for something even more decadent, indulge in the Torta Al Ciocolato (Flourless Chocolate Cake) .

Bottle of Prosecco($38.00 per Bottle / $25.00 per Bottle if paired with Prix-Fixe Menu) or Super Sicilian ($38.00 per Bottle / $25.00 per Bottle if paired with Prix-Fixe Menu)) to compliment his Valentine’s DayFour-Course Prix-Fixe Menu.

Celestino Ristorante Valentine’s Day Weekend Dinner is offered on Friday through Monday, February 11^th, 2022 through , Monday, February 14^th, 2022, starting at 4:30 pm to 9:30 pm. For more information, please call Celestino Ristorante directly at 626.795.4006; 141 South Lake Avenue, Pasadena, CA 91105; 626.795.4006; www.CelestinoRistorante.com

Marino Ristorante carries a heritage of over half a century

Marino Restaurant’s brand new dining room or dining al fresco offers a special Valentine’s Day menu, carefully thought out and prepared by Sal Marino. Second generation operated ethnic restaurants include marino ristorante in East Hollywood. Los Angeles Magazine’s “best” pick restaurant host, Mario Marino, shares responsibilities. Brother Sal (former owner-chef of Il Grano, La Bottega Marino), oversees the kitchen.

High Energy Sal Marino in the kitchen at Marino

www.marinorestaurant.net. marino ristorante, 6001 Melrose Avenue, Los Angeles, CA 90038,(323) 466-881. Order online for pick up and delivery. Lunch Mon-Fri; Dinner Mon-Sat. Reservations suggested; children welcome; valet parking, casual elegant, private room.

Five Ethnic Secret Garden Restaurant Surprises for Summer

August 6, 2021 Comments Off

(Gerry Furth-Sides) Los Angeles as the city with most diverse ethnic cuisine in the world also boasts “secret garden” venues that surprise and delight. Two are classics that have renewed themselves with outdoor dining. We start with a favorite, actually a “sand garden,” Back to the Beach, and work our way east. On the list: Tiato Kitchen + Venue (Santa Monica); newly realized back patios of Marino Ristorante (East Hollywood)and Casita Del Campo (Silverlake); and the classic The Raymond 1886 Restaurant.

(1) Back to the Beach, Santa Monica

A place that reminds you of why you live in LA just minutes down the Pacific Coast Highway off the 10 freeway. Coming out of the tunnel and seeing the ocean is one of my favorites views in town. Owner Fred Deni is on hand, with decades of ownership behind him. He oversees a seamless operation of a staff happy to be there, too.

People watching, ocean watching and eating at **Back On The Beach** **Cafe**

Owner Fred Deni of **Back On The Beach** **Cafe** with Cynthia Mamukari, owner of Taste Catering Company who both do party food for the Annenberg Center

Plant your feet on a solid floor or at a table on the beach. The simple menu of favorites, salads & sandwiches, is capped by the best baker in town’s desserts (including my favorite lemon hazelnut torte). You just want lunch to last and last, and stay all day – and we always do.

Burger or Cheeseburger with yam fries or regular at Back to the Beach

THE Lemon Hazelnut Torte at **Back On The Beach** **Cafe**

Plant your fat in the sand (the best!) or inside on the floor at **Back On The Beach** **Cafe**

Back On The Beach Cafe, 445 Pacific Coast Hwy, Santa Monica, CA 90402, (310O 393.8282. www.backonthe beach cafe.com

(2) Tiato Kitchen + Venue, literally tucked into a tree-filled Santa Monica neighborhood so that it is hidden from street view, has no rival as the prettiest, most lush indoor-outdoor garden eatery, let alone the city’s biggest outside dining space. Indoors, the soaring ceilings and polished concrete floors, reclaimed wood furniture and eco-friendly materials lend an organic sensibility and a contemporary sense of grandeur at the same time.

It is fitting that Tiato is named after the “tia to” Vietnamese perilla plant, which has a fresh flavor similar to the Japanese herb shiso. It is one of Catherine’s favorite. The fragrant leaf also symbolizes the cooking style of Executive Chef and family matriarch Helene An (Crustacean Restaurant). For the story, please see: //localfoodeater.com/titan-brings-california-inspired-vietnamese-vietnames-inspired-california-cusine/

img_2305-1 — Catherine An of **Tiato Kitchen + Venue**

The Vegetarian, Vegan, Dairy-free and Gluten-free menu is dotted with ingredients like kale, blueberries veggie smoothies and antioxidant-rich ingredients. Health conscious dishes even include a Kale Caesar Salad. An described the food as “California-inspired Vietnamese and Asian-inspired California cuisine.’

Fresh Pressed Juices can turn out to be a welcome meal in itself. We love the name and ingredients of the rich Royal detox (beet, carrot and green apple) and the Green Goddess (broccoli, celery, green apple, honeydew and spinach). The cafe also offers draft and bottled beers, organic wines and a sake bar.

Fresh pressed juices at **Tiato Kitchen + Venue**

Fresh herbs abound in the outdoor garden and are used in the kitchen whenever possible. Meyer lemons, kaffir limes, blood oranges, mulberries and bushels of herbs grow seasonally. What makes the original east-west fusion Chicken Banh Mi Burger ($12), special, along with the house-made potato chips, pillowy brioche bun and spicy mayo is that the veggie slaw is pickled and dotted with cilantro grown in the garden.

Espressos and warm over-sized chocolate cookies are favorite customer picks. The Tiato muffin is usually sold out by the afternoon.

Engaging proprietor, Catherine An heads up Tiato + Venue, initially created as the family restaurant’s catering division with the garden as an event space. Read about mom, Helene An, (Crustaean in Beverly Hills) and sister Hannah’s District in West Hollywood. (www.anfamily.com).

Tiato Market Garden Café, 2700 Colorado Avenue, Suite 190, Santa Monica, CA, 310.866.5228 to leave a message. For hours and more information, please see, www.tiato.co

(3) Marino Ristaurante

Friend and second generation proprietor, Mario Marino, and I daydreamed about the day when the family could create backyard al fresco dining area under an old olive tree in the back of the restaurant. And the pandemic made it happen, with the feeling of some good out of the overall. It had the the same immaculate service and authentic Neapolitan cuisine. Chef Sal heads the kitchen and Mario is “front of the house” as always. Consistent classic southern Italian cuisine in a white tablecloth setting – whole branzino offered three ways; roman bread; ricotta cheesecake; the best anti pasti in the world. Legendary Dad Ciro Marino started 50 years ago and would be proud.

And summer is tomato season. It was Marino Ristorante Chef, Sal Marino, put one on a plate, insisting on dotting it with salt, and I fell in love. But until now it was farmers market, Melissa’s Produce when available or nothing.

**Marino Ristorante** Chef Sal Marino with brother Mario and a tomato supper menu

**Marino Ristorante**‘s patio- the olive tree is opposite the building

Dad Ciro Marino’s signature ricotta cheesecake, a must-have, at **Marino Ristorante**

Marino Ristorante, 6001 Melrose Avenue, Los Angeles, Ca 90038, (323) 466-8812, www.marinorestaurant.com

(4) Casita del Campo

A historic, neighborhood place for all ages with delicious, carefully made Mexican food — founded by one of the dancers in West Side Story for his entertainment friends! Patio, dining room, private room seating makes any lunch or party special. Excellent, friendly service and parking lot out back!

The Casita de Campo patio carved out of the back parking lot behind the restaurant is new. It is relaxing and lively with beautiful plants and fountain. After an inconsistent winter-spring season, the patio is once again open for dining with protocols in place. And the same attentive staff is there.

This image has an empty alt attribute; its file name is IMG_6007.jpg — **Casita del Campo’**s relaxing fountain in its new back patio

**Casita del Campo’**s leisurely patio with lively food and service

The original recipes and cooking practices have stayed the same since the day the restaurant opened 57 years ago. Every morning, fresh vegetables are chopped for the tasty salsa, the guacamole and chips all made fresh daily as evident in the enormous amount of food carried out from the kitchen. The new vegan menu items such as the tacos and fajitas, already popular with customers, reflect the current health-conscious times and neighborhood’s gentrification.

This image has an empty alt attribute — Casita del Campo’s classic menu with new vegetarian options

Casita Del Campo, 1920 Hyperion Ave, Los Angeles, CA 90027. is open for take out and delivery. For more information please visit www.CasitaDelCampo.net or call 323.662.4255.

(5) The Raymond 1886

This image has an empty alt attribute; its file name is IMG_1078.jpg — The Raymond 1886 veranda you never want to leave

The Pasadena’s Craftsman cottage on South Fair Oaks Avenue with its high-ceiling, captivating veranda is another nostalgic nod to the past. The Grand Raymond Hotel at one time fronted this South Pasadena estate and its spirit lives on.

It’s always fun to people watch and just relax after pulling into the shady glen of patio, a sharp turn off the road just northwest of the Arroyo Freeway, and out of the blazing sun outside.

A sample of the meals at The Raymond 1886 with brilliant pastry chef Roberto Morales’ desserts

The Raymond 1886 open for Lunch Tuesday – Friday from 11:30 am to 2:30 pm; Dinner every Tuesday – Sunday from 5:30 to 10:00 pm and Brunch Saturday and Sunday, 9:00 am to 2:30 pm.
For information or reservations, please visit www.theraymond.com or phone 626.441.3136. Week-end Brunch from 9:00 am to 2:30 pm, and for Dinner from 4:00 pm to 9:00 pm; 1250 South Fair Oaks Avenue; Pasadena, CA 91105; 626.441.3136; www.TheRaymond.com

Fresh Italian Pomi Tomatoes Come Home to America

February 10, 2021 Comments Off

The finest tomatoes and nothing else in the **Pomi Tomatoes** cartons (photo courtesy Pomi)

(Gerry Furth-Sides) I am back to eating tomatoes. And I love cooking with luscious strained tomatoes and chopped tomatoes and finely chopped tomatoes. This is all because of an introduction to Pomi Tomatoes in cartons, straight off the vine in Italy. The Pomi online recipe book helps out with a motivating recipe collection contributed by world calibre chefs, complete with sidebar guidelines on which product’s consistency works best for dishes in each course of an Italian meal. The chef list: Anika Friesen, Anna Ramiz, Dennis Prescott, Jasmine Comer, Joni Gomez, Marcella Dilonardo, Rosalynn Daniels and Elizabeth Emery.

The GET SAUCY online cookbook, complete with guidelines for dishes and sourcing

It actually never really bothered me not to eat tomatoes for almost a decade after doing a detox regime, and chose this and other acidic fruit to delete from my diet rather than alcohol or caffeine. After all, the pricey selection available in supermarkets was fairly tasteless. Then one day Marino Ristorante Chef, Sal Marino, put one on a plate, insisting on dotting it with salt, and I fell in love. But until now it was farmers market, Melissa’s when available or nothing.

Pomi rivals homegrown from Marino Ristorante Chef Sal Marino (here with brother Mario)

Pomi Tomatoes ended this. And they are in a wonderful lined cardboard carton not tinned. The tomatoes are grown from selected seeds, cultivated on over 7,000 hectares between Cremona, Parma, Mantua, and Piacenza in glorious Northern Italy. To guarantee the highest quality for consumers, the tomatoes are processed within hours of picking them, close to the location where they are harvested and with a meticulous respect of the environment. Growers claim, “they offer a freshness that brings a burst of tomato flavor to any dish.” We agree wholeheartedly.

**Pomi Tomatoes** meticulously grown from selected seeds and harvested in Northern Italy

Nothing but tomatoes and clear, direct information on the cartons.

Even though the Get Saucy book has recipes for each course we found it to be just as adventurous to experiment with the sauce once we tried out the master recipe.

We could not get enough of this sauce made from **Pomi tomatoes**, which we used on everything from poached eggs to Greek style green beans, and below, our potato tart.

Ingredients for Master Sauce

Mixing up and preparing the master **Pomi Tomato** on the box, takes a little over an hour

We added added broth for a delectable tomato first course soup.

Ingredients for the Pomi Tomato Potato Gratin Tart

1 (14 oz) can Pomì Chopped Tomatoes 1 tbsp Pomì Double Concentrated Tomato Paste
2 small yellow onions, thinly sliced

3 tbsp olive oil
3 large cloves of garlic, chopped
2 tsp kosher salt
1/4 cup fresh herbs, such as parsley, basil, and thyme, chopped
1 cup Fontina cheese, grated
2 lbs gold potatoes, very thinly sliced 3/4 lb (about 3) Roma tomatoes, sliced

Preheat oven to 400 F.
Heat oil in a large sauté pan set over medium heat. Add onions to the hot olive oil and cook for 5-6 minutes, until beginning to soften and become translucent.

Stir in garlic, Double Concentrated Tomato Paste, and 1 tsp of salt and cook for another 3-4 minutes.

Stir in herbs, Pomì Chopped Tomatoes, and the remaining teaspoon of salt and bring to a low simmer. Simmer for 15-20 minutes, until the mixture is thick and chunky and almost all of the tomato liquid has evaporated.

When you are ready to assemble the gratin, place half of the tomato and onion mixture in an even layer in the bottom of your baking dish. Arrange half the potato and tomato slices in an even layer on top of the tomato mixture, then top with half of the grated Fontina cheese. Repeat this layering one more time with the remaining tomato-onion mixture, followed by the sliced potatoes and tomatoes, and top with the remaining cheese.

Bake uncovered for 50-55 minutes until potatoes are fully cooked, and most of the liquid has evaporated. When the gratin is fully cooked, let cool slightly before scooping or slicing. Serve hot.

**Pomi tomatoes** make a potato tart “pop”. Plenty of sauce left over from the 26.6 oz.carton

Basic Sauce Ingredients

1 ( 26.6 oz) can Pomì Chopped, Chopped Fine or Strained Tomatoes. For a silky smooth tomato sauce use Pomi strained tomatoes. Use Pomi Finely Chopped Tomatoes for a thicker, chunkier sauce. For more body use Pomi Chopped Tomatoes.

1 onion, peeled and finely sliced

3 tbsp olive oil, plus a little extra to drizzle on top
2 large cloves of garlic, peeled and finely diced

1 tbsp Pomì Double Concentrated Tomato Paste
1/4 cup fresh herbs, such as parsley, basil, and thyme, chopped
Sea salt, cracked black pepper

Directions

>Heat oil in a large sauté pan set over a low heat. Add onions to the hot olive oil, season with salt.

Cook, stirring often, until the onions are translucent, about 10 minutes. Add in the garlic and cook for 2 minutes.

Add the Pomì Double Concentrated Tomato Paste and continue cooking for 5 minutes.

Add in Pomì Tomatoes, and stir constantly until the sauce begins to boil. Lower heat and simmer on low for 1 hour, stirring every 10 minutes., and adding in the basil leaves halfway through the cooking time.

Taste and season with additional salt and pepper, as desired.

Our dinner table honoring colorful **Pomi Tomato** dishes

This image has an empty alt attribute; its file name is 54032B30-7114-4711-92EB-5CA1FDF85713.jpg — **Pomi Tomato** start the meal with Bruschettas topped with Italian sardines and garlic aioli

“Leftovers!” Pomi Tomato Sauce over minced meatballs, topped with a poached egg

We had a little help from our friends at Melissa’s Product. The heavenly mild elephant garlic contrasted beautifully with the more acidic tomato in the potato gratin tart

Safe! At Our Elegant, Al Fresco Ethnic (Italian, naturally) Dining Choices

October 31, 2020 Comments Off

(Gerry Furth-Sides) A toast to San Antonio Winery for our first lunch outside since March! Thank you, Barbara Hansen, for a perfect first pre-Halloween restaurant outing to our last shopping stop before lockdown in March. Now perfectly prepared for safe outdoor dining that makes any day special, owner Santo is on hand to greet us and the staff does everything to please. (How many more times can we adjust this umbrella!) The food and decorations – and wine- are better than ever.

A toast to San Antonio Winery for safe outdoor dining

You can still shop and do tastings at Historic San Antonio Winery from a vast selection of wines from the family’s estate vineyards in Napa Valley, Monterey County, and Paso Robles appellations.

Tastings include a selection of elegant whites, bold reds, sparkling wines and a Sweet and Semi Sweet selection. Walk-in groups under 8 are welcome in our tasting rooms, no reservation required. Our Artisan Flight features 4 select wines from our estate vineyards for $15.00 per person.

San Antonio Winery and Maddalena Restaurant, 737 Lamar Street, Los Angeles, CA 900311. (323) 223-1401. Open 9:00 am – 6:00 pm. For more information, please see //www.sanantoniowinery.com

Calogero Drago (shown above right with head waiter Mario, and below) also keeps a sure hand on the front of the house. The friendly Mario (left) only looks serious and actually began his career with Chef Celestino at the original Beverly Hills location on Beverly Drive.

These days Mario oversees and hosts the sprawling set of white tablecloth dining rooms and spacious, welcoming veranda on Lake Street, and back patio. (photo above and portrait below are courtesy Celestino Restaurant)

Calogero Drago celebrates 15 years on Lake street, the only Drago eatery in Pasadena. For over twenty-five years, Celestino Ristorante has been Pasadena’s mainstay for fans of its signature house-made pastas and risottos, seafood, organic meats, and the freshest produce.

Super manager (holding down the fort alone these days),Mario, for creating a blue sky, al fresco Birthday Eve feast for two culinary stars and friends: Food Writer, Barbara Hansen, and Master Baker, Alex Peña. Mario makes it into a dream dinner from phone reservations to toasting the table with my favorite grappa. As always, we were the first table, and last to leave!

And try as I might to study the outstanding menu and specials, it’s always Sicilian Pappardelle on Fabiano e Morelle (pheasant and morels). Ah. Morel Mushrooms, most commonly found in their dried form, are only available fresh for just a very brief period each year. The rich, meaty flavor and texture of these fresh honeycombed mushrooms are portrayed with simplistic elegance in dishes sI googled it and my own photos came up! Read Celestino Drago’s illustrious story & restaurants, and Drago’s catering commissary take-out options

Over thirty years ago, the famed Drago Brothers set out to make their name in Los Angeles with true Sicilian food and hav become the powerhouses of all Italian cuisine. The crazy friendly and slightly frenetic Il Pastaio and more sedate Via Alloro perk up Beverly Hills while Drago Centro is a major downtown LA attraction.

Celestino Ristorante is open for dinner only. For Current hours, please see www.Celestino Ristorante.com

“Marino” means “the sea,” and here fish and seafood star among the Neapolitan comfort dishes. Sal is a familiar face at both wholesale fish markets and also local farmers markets. And for the past decade or so, he also grew so many tomatoes in his own garden he started hosting “tomato dinners.” This year they were weekly, with the help of curated farms, and our first foray back into restaurant dining.

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Mario and I had daydreamed of an outdoor patio under the sprawling olive tree out back, just never like this!

Los Angeles Magazine’s “best” pick restaurant host, Mario Marino, shares responsibilities. Brother Sal (former owner-chef of Il Grano, La Bottega Marino), oversees the kitchen. (Marino ristorante) is one of the 31 restaurants in Los Angeles to earn the The “Ospitalita’ Italiana – Seal of Authenticity”, after passing an extensive series of rigorous tests.

Dad Ciro (who passed away in 2009) created Marino Ristorante as an old school formal dining room in 1979. The menu is respected for being as fresh as the fish and seafood the brothers continue to carefully pick out each morning at the downtown markets. Marino, the first restaurant to feature whole Branzino (Chilean Sea Bass), still offers it three ways: grilled, Blackened and baked in a coating of sea salt. And these days there are new innovative events to celebrate, such as the Italian Bike Tour dinners, which features menus from the towns visited by the bikers, and champagne meal pairings.

marino ristorante, 6001 Melrose Avenue, Los Angeles, CA 90038, (323) 466-8812. For more information please see (www.marinoristorante.com)

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Marino’s Ristorante Mother’s Day 2020 Stay-at-Home Edition

May 6, 2020 Comments Off

Marino’s Mother Day Brunch Menu

May 10, 2020

On the breakfast side of things….

ASPARAGUS 18.

Grilled Sacramento Delta colossal asparagus, poached egg, parmigiano reggiano

POLENTA PANCAKE 17.

Lily’s Farm eggs sunny side up, bacon, roasted fingerling potatoes

FARMER’S OMELETTE 16.

Mozzarella and pancetta omelette, spinach, roasted fingerling potatoes

SMOKED COPPER RIVER SALMON PLATE 24.

Made in house, cream cheese, capers, grated eggs, toast points….the works!

Appetizers

BURRATA HEIRLOOM TOMATO BASIL CAPRESE 15.

STUFFED ZUCCHINI BLOSSOMS ricotta and marjoram 14.

AVOCADO TOAST 9.

Gjelina’s sourdogh toast, avocado, cilantro, olive oil.

Add lobster 10. Add dungeness crab 10. Add smoked salmon 8.

MAY SALAD 16.

Mix greens, arugula, avocado, snap peas, english peas, asparagus

MAINE LOBSTER SALAD 22.

Lobster, sungold tomatoes, basil, asparagus

CEVICHE 19.

Alaskan halibut ceviche, avocado, home made chips

Entrees

GRILLED SHRIMP SCAMPI 25.

Grilled wild USA shrimp, butter-garlic-parsley sauce, vegetable medley

SPAGHETTI AI GAMBERI e CAPPESANTE 28.

Spaghetti, shrimps, day boat scallops, cherry heirloom tomatoes

RAVIOLI 19.

Ricotta & spinach home made ravioli, tomato-basil sauce

SALMONE 28.

Grilled Wild Alaskan King Salmon, squash-basil sauce, spinach

POLLO SALTIMBOCCA 22.

Free range chicken breast, mozzarella, sage, spinach

Kids Corner

2 EGGS ANYWAY & TOAST 10.

BOWL OF FRESH FRUIT 10.

NUTELLA PANCAKES 10.

PASTA BUTTER 10.

Bottles

Prosecco Valdo 19.

Baron de Luze Blanc de Blancs 30.

Cremant de Loire Moncountour Rose 28.

Mathieu Cosme Vouvray sparkling 30.

Ch. De St. Martin Provence Rose’ ’18 25.

Refreshing Mocktails

LA MILL Rose Petal Iced Tea 5.

Mint and White Iced Tea 5.

Fresh Orange Juice 5.

Fresh Grapefruit Juice 5

Pick Up May 10th from 10am to 4pm, 323 466 8812, info@marinorestaurant.com

Like Dad, Like Son Restaurants in LA for Father’s Day

June 15, 2018 Comments Off

(Gerry Furth-Sides) Cheers to the immigrant dads who originated successful restaurants now taken over by their sons or daughters. What better places to celebrate Father’s Day?

First up is Kura Sushi Restaurant, the realm of a sophisticated Korean father-son team (Sunny and Daniel Son), offering the finest seasonal sushi and omakase dinners prepared in true traditional Japanese style. Sister/daughter, Annie, is the charming manager.

Korean father-son team (Sunny, Daniel Son)

Embracing both family and community, modest KURA has established itself as a “Purveyor of Fine Sushi and Japanese Cuisine” since it opened 15 years ago in a Sunset Boulevard strip mall. Chef Daniel added to his family experience with extensive study in Japan and cheffing with Wolfgang Puck. “Audaciously refreshing” describes the experience best.

Effervescent manager, Annie, Chef Daniel’s sister

In Japan, the “Kura” was historically a village storehouse holding precious heirlooms and provisions to support the local community. It proves to be an accurate description.

The beautiful porcelain bowl holds Chowan Mushi, a traditional Japanese first course to introduce the meal at Kura.

Dessert shows off the best of Chef Daniel’s playful Korean influence, along with his work at world-famous restaurants. He adds ice cream to make a sundae of street food, Taiyaki, the little red bean paste and custard-filled fish batter mold cookies.

Taiyaki dessert basket at KURA SUSHI

Kura – www.kura-sushi.com //localfoodeater.com/korean-father-son-perfect-japanese-sushi-at-kura/
8162 Sunset Blvd (at Crescent Heights in West Hollywood., Los Angeles, CA 90046 (323) 656-6347

marino Ristorante in East Hollywood was only one of the wildly successful restaurants created by Ciro Marino. Los Angeles Magazine’s “best” pick restaurant host, Mario Marino, shares responsibilities with Brother Sal (former owner-chef of Il Grano, La Bottega Marino), oversees the kitchen. Marino ristorante is one of the 31 restaurants in Los Angeles to be awarded The “Ospitalita’ Italiana – Seal of Authenticity”.

Ciro Marino at the famous Villa Capri

Mario serving the signature whole branzino tableside

Mario and Rosanna Marino (middle) host childhood friends from Naples at Marino

Dad Ciro (who passed away in 2009) created Marino Ristorante as an old-school formal dining room in 1979. Innovator Ciro became famous for the first outdoor dining cafe on the Sunset Strip and for his “to-go” kitchen, the first “take out” for fine dining.

“Marino” means “the sea,” and here fish and seafood star among the Neapolitan comfort dishes. Sons Mario and Sal continue the tradition of carefully picking out the freshest fish and seafood at the downtown markets.

Grilled Squid alla grilia at marino ristorante -a favorite since opening day (mine too!)

Light, airy Calamari Fritti (squid rings) at marino ristorante

The Marinos are famous for their extensive, award-winning wine cellar and the signature ricotta cheesecake. It is still is a popular item at many of the invitational charity events around town.

Mr. Marino making his famous ricotta cheesecake

Sal is a familiar face at local farmers markets and brings a touch of a family each summer with dinners starring tomatoes from his own garden.

marino antipasti that earned its own showcase by the door

www.marinorestaurant.net. marino Ristorante, 6001 Melrose Avenue, Los Angeles, CA 90038,(323) 466-881. Order online for pick up and delivery.

Second Generation Continues Marino Ristorante Legacy in LA

Hidden Vegetarian Treasure Maps on Ethnic Restaurant Menus

April 22, 2018 Comments Off

Hidden treasure maps of superb vegetarian and vegan small plates can combine into a filling meal at ethnic mainstream restaurants. Indian, Italian, Middle Eastern, Mediterranean and even regional American comes to mind. Often so surprising and universally appealing, the dishes often are equally enticing to carnivores. The idea is to order a variety of satisfying textures and tastes, starting from simple to complex. Note: when items are not specifically labeled vegetarian or vegan, make sure that there are no animal ingredients in them, such as chicken stock in vegetable soups.

Gluten Free Tortilla with onions & Cilantro, and a mint sauce at Masala Grill, Indian Fusion Kitchen.

Masala Grill Indian Fusion Kitchen has been featuring a primarily vegetarian menu since it opened about a year ago. Although many Indians are vegetarians and Indian restaurants usually feature many veggie options, Partner Sahil Chawla told us that as they learned that more and more of their diners prefer vegetarian food, their menu offered more unusual veggie versions, clearly marked (VG/V).

Below, as the perfect example is Masala Grill’s “flower” of Jackfruit (tropical fruit) Tacos that are Gluten Free Tortilla with onions & Cilantro, and a mint sauce (see above). Chawla explained that “jackfruit” has a consistency that is close to shredded meat. Masala Grill’s special sauce turns jackfruit biryani (rice) into a signature dish.

Masala Grills’ STEET FOOD CART section offers a vegan Bhelpuri, a savory snack of puffed rice, tomatoes, onions, spicy & tamarind chutney ($6)

Masala Grill, 5607 San Vicente Blvd, Los angeles, CA 90019 (323.954.7570) //www.masalagrillla.com.

Ciro Marino was always a cutting-edge trend-setter since his days as head captain at the legendary Villa Capri a half-century ago (LA’s first patio restaurant, “take-away” kitchen) was the first to offer vegetarian antipasti. A plate, along with a piece of crusty bread, can be an entire meal for (carnivore) me.

Marino anti-pasti – mushrooms replace meat in texture and a little bit in taste

The anti pasti (shown above), that became so popular it earned a showcase of its own at the door. Textures are varied in the marinated artichokes, mushrooms, peppers, cippolini onions, beets and lava beans.

Marino’s classic pizza and pasta options are also healthy – vegan bread is baked in ancient Roman style, with a similar recipe also used in the award-winning pizza crust. Featured in Los Angeles Magazine, gluten-free pasta choices, such as the wild mushroom fettuccine shown here please for vegetarians and vegan.

Marino Ristorante, 6001 Melrose Avenue, Los Angeles, CA 90038,(323) 466-881. Order online for pick up and delivery.

At award-winning Turquoise, Owner Hamid Fatemi has featured many vegetarian options “Pan-Mediterranean” since he opened a decade ago (though his duck confit sandwich is a carnivore’s dream). His fresh ingredients, depth of flavor and collages of color in all his dishes make the vegetarian options very appealing.

“Miracle Drink” blended with carrot juice, apple juice, adds a kick of ginger will win over any carnivore and is ready and waiting when customers sit down. Shreds of the fruit provide texture.

Vegetation Sampler tomato-basil and lentil soups are the perfect cuisine samples. A deft hand in the kitchen with herbs, spices and oils make the soups into a statement.

Tomato-basil and lentil homemade soup sampler

Turquoise “Cold Tapas” dips are $9 for one and two for $12.95. Beets arrive in Mast-O-Laboo, homemade organic yogurt mixed with succulently roasted beets, proving why beets are a star in Iranian cooking. Organic Hummus is filled with wickedly good flavor. Here the depth comes from pureed golden chickpeas, roasted red peppers, pomegranate molasses, roasted walnuts and organic sesame seeds. It proves the argument for featuring walnuts in savory dishes.

Crushed walnuts in the Olive-walnut Tapenade balance out chopped black and green olives texture. Tabouli made with cracked wheat , cucumber, tomato, scallion, parsley and olive oil is seasoned with lemon and distinguished by a touch of fresh mint. Baba Ganoush (perfectly roasted eggplant) is prepared her with a caramelized onion flavor rather than the more common garlic.

Unique dips and bread that can make up a lunch

In addition to the Classic Greek Salad, made special with the addition of Persian cucumbers, another vegetarian dish, “Grandma’s recipe” for Torshe Anbeh combines sweet and sour mango chutney marries tamarind, mango, dates with spices.

Turquoise Restaurant, Redondo Beach, 1735 S Catalina Ave, Redondo Beach CA 90277, (310.362.4478),(www.turquoise-restaurant.com).

Signature Corn Soup with Black Bean Falafel and a swirl of sumac oil remains a menu star at Upper West Restaurant, holding steady and overtaking the hamburger (dramatically served with a steak knife stabbing it on the plate) since the upstream tavern opened seven years ago. As Executive Chef Nick Shipp reveals, “the secret to why our guests love it is also their sheer curiosity of what’s in it. “ The answer is, a thoughtful lot.”

Other vegetarian dishes include Roasted Cauliflower with tahini sauce, pickled golden raisins and the special tang of preserved lemon. An entire category of veggie dishes includes vegan Fried Sweet Potato with cimichurri, Queso Panela and Wild Mushrooms with garlic, leeks, Farro and Fig. There is even a housemade ROASTED VEGGIE BURGER with charred pineapple relish, the spark of piquillo pepper and smoked tomato aioli on a toasted brioche bun.

Upper West, 3321 Pico Blvd., near Centinela., Santa Monica (310-586-1111).

And for right out in the open American regional knockout salads, Chef Allison Trent creates the most beautiful and healthy composed savory and fruit masterpieces at Isabel and Laurel Hardware.