Created by Le Sanctuaire’s Jing Tio Library of Spices sets out a “comprehensive categorization system organized into seven groups based on the intrinsic characteristics of each spice, inviting you to expand your palette.” More
The octopus has risen to the level of delicacy in many parts of world, mostly due to the fact that it is one of the more unique mollusks under the sea. With three hearts that serve to pump through both gills and the rest of its body, in the animal kingdom the octopus is known to be highly intelligent with a complex nervous system leading to a clever defense mechanism against its predators. In the culinary world, it is a hearty and lean protein that does pose some challenges in mastering its tenderness and avoiding a rubbery texture to taste.
Opened in 1998, Lucques boasts a pedigreed partnership in Executive Chef Suzanne Goin, who previously was chef de cuisine at Campanile Los Angeles, and Co-Owner Caroline Styne, former manager of Jones Hollywood. Now 14 years later, Lucques has been heralded as one of the best restaurants in the US under Goin’s direction and commitment to the freshest ingredients available. It is no surprise that this commitment follows its way through to the bar and is executed with passion by Christiaan Rollich bar manager for Lucques and Tavern restaurants.
Kumquats are a rare find in late July, however, due to the connection with the local growers, Christiaan Rollich is able source the best of the final crop of the unique citrus fruit to create the “Three two Three.” A simple call from Peter Schaner at Schaner Farms with “hey, Christiaan I have another tree that has some fruit on it” leads to another week of this seasonal treat. Getting its namesake for the original Los Angeles area code, Rollich likes this drink because “everything is homemade.”
Christiaan Rollich makes all of the liquors and syrups for the bar and the orange liquor for this drink is no exception. If you’re not attempting the same, you can use Grand Marnier as a substitute. Rollich created this drink in honor of a regular patron’s birthday, whose favorite spirit is tequila and who hinted that one of his guests may be Jonathan Gold–upping the ante to his usual challenge. An ode to the use of beets in Russian vodkas, if the use of beets sounds unappetizing to you, don’t worry: Rollich met the challenge of harnessing the sweet flavors of the beet by roasting them in advance. The result is a delicious and novel approach to the classic margarita. More
It’s hard to imagine that there is such a thing as a desert oasis, but tucked away in the middle of the desert, revamped from Gene Autry’s former Melody Ranch is the Parker Palm Springs. It would take several posts to explain how beautiful, and relaxing an experience one can have on the property. Off hand, you will find one of the world’s only five star diners: Norma’s . With its signature Claw’s & Chip’s Gone Fishing, (lobster and Chilean bass and chips) and the Zillion Dollar Lobster Frittata which comes complete with 10 oz Sevruga Caviar, Norma’s gives indulgent comfort food a ‘foodie’ makeover. The Parker also boasts other culinary delights at its restaurant, Mister Parker which I can go ‘on-and on’ about. But turning my attention poolside, anyone who has visited can tell you about Mr. Parker’s enviable Lemonade Stand which has the tastiest Muddled Lemons ever. In this last visit I was able to learn the secret mix that makes Mr. Parker’s Muddled Lemons the best in the world. So what is the secret? More
Some thoughts from Philips on the future of food circa 2008 unveil that they are not too far off in terms of the realm of food design, how we currently think of food and eating as an experience. The Philip Food Probes project was developed by Philips Design in 2008 as a way to “new ways of looking at what we eat and the processes that food undergoes before we consume it.” More
When I saw an email from Alisa Reynolds in my inbox gleaming with the subject “pop-up” I was surprised and excited to see what was to unfold. Chef Alisa Reynolds is a veteran in the food industry and I was curious how the pop-restaurant, a burgeoning new culture (or old depending on who you talk to) would be approached by someone like herself. More