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.
Looking at the work of the Lee Ledbetter there is a level of texture and refinement that no doubt that is influenced by the city in which his firm is based: New Orleans. The city’s rich history of beginning with its French creole roots is likely one of the many sources inspirations for Ledbetter’s firm work. More
It’s hard not look at the ROM (Range of Motion) machine and not think sexy. The classic lines of the hard steel are like poetry in motion accented by the smooth black casings. The above image taken by Helmut Newton using Thierry Mugler robo-couture, commissioned for US Vogue’s November fitness 1995 issue makes clear that the apparent artistry in this machine is built from science. More
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