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1. Letter from the Editor: Happy 2010! More from Los Angeles
Winter has officially hit New York and we just can't get enough of sunny Los Angeles. So before we dive into our fourth cross-country trip (and the first of a long list this year), we wanted to bring you some exciting features that have been brewing in our editorial department. Here's the rundown of what's in first dishrag of the year, plus a sneak preview of what's in store for the beginning of 2010.
http://www.starchefs.com/features/editors_dish/letter/vol56/
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2. The Evolution of the Los Angeles Mixology Scene
Just a couple years ago, LA's cocktailian contingent could count the number of bars that took pride in cocktail artistry on one hand. But now, LA is beginning to rival New York in terms of sophistication-speakeasies, private clubs, and talented mixologists have sprung up all over the area. With fresh intel culled from tastings around town, here's our take on how the city's cocktail scene has evolved.
http://www.starchefs.com/features/los-angeles-mixology-scene/html/index.shtml
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3. Video Interview with Chef Suzanne Goin of Lucques, A.O.C., and Tavern - Los Angeles, CA
Chef Suzanne Goin has worked with luminaries like Alain Passard and Alice Waters (just to name two) and since opening Lucques in 1998 has been one of the hottest West Coast restaurateurs. In this video interview filmed at her new Tavern, Chef Suzanne Goin talks about what she's trying to achieve with this neighborhood restaurant, bar, gourmet grocery and to-go counter.
http://www.starchefs.com/features/suzanne-goin-video-interview/html/index.shtml
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4. Technique (Plus Video): Liquid Nitrogen Caipirinha at The Bazaar by Jose Andres
As the national cocktail of Brazil, the caipirinha is easily one of the most refreshing cocktails around. At The Bazaar by Jose Andres, Mixologist Lucas Paya gives it an Andres-style twist by transforming the texture using liquid nitrogen. Here's the recipe, plus the video demonstration filmed on location.
http://www.starchefs.com/events/studio/techniques/liquid-nitrogen-caipirinha/html/index.shtml
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5. Switching a Restaurant Concept: Reinventing a Restaurant from the Inside Out
Facing a bleak future for her fine dining restaurant Laurel, restaurateur Tracy Borkum took the bold move and re-branded-and so Cucina Urbana was born. From white linens and luxury menu items to graffiti art and comfort-style Italian food, Borkum quietly transformed the restaurant in a mere month. We interview Cucina sommelier Ben Kephart and chef Joe Magnanelli to find out how-and why-the turnaround worked so well.
http://www.starchefs.com/features/trends/turning-around-restaurant-concept/html/index.shtml
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6. On the Plate: Provocative Dishes from LA's Chef John Sedlar of Rivera - Los Angeles, CA
On Latin-influenced chef John Sedlar's menu in downtown LA, some of the plating concepts are cleverly designed to provoke political and emotional responses in the diner. Here are photos and tasting notes for four of these remarkable dishes.
http://www.starchefs.com/features/plating/vol21/index.shtml
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7. What is American Cuisine? John Sconzo Video Polls ICC Chefs
At the 2009 International Chefs Congress, food blogger John Sconzo explored the meaning of American Cuisine through quick interviews with Congress attendees, including Norman Van Aken, Sean Brock, Rick Tramonto, Pierre Gagnaire, Daniel Boulud, Will Blunt, Alex Stupak, Paul Liebrandt, and more.
http://www.starchefs.com/acquia/content/what-american-cuisine
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8. Featured Cookbook Blurb: Sur La Table's Tips Cooks Love
Tips Cooks Love
Editors of Sur La Table with Rick Rodgers
Andrews McMeel Publishing
October 2009
The Sur La Table cooking series offers this neat little guide as a gift to its readers, and a handy gift it is, with over 500 tips touching on almost every topic in basic cuisine. The fundamentals of cooking could reasonably fill several tomes and then some, but the editors at Sur La Table have gathered the essential cooking tips for their readers in this accessible and useful guide. Every major cooking technique, from roasting to braising to grilling and beyond, is discussed here, as are the fundamentals of temperature control, substitutions, and equipment. Because its written up in alphabetical order, with entries for "cheesecake" followed by "cheesecloth," "chef's torch," and "chemical leaveners," the reader-or cook in need of immediate guidance-can skip around the book as they like, jumping from topic to topic as they hone their cooking skills with each new entry.
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10. Featured Chef to Know: Sean Hardy of the Fairmont Miramar Santa Monica - Santa Monica, CA
Director of Food and Beverage
Fairmont Miramar Santa Monica
101 Wilshire Boulevard, Santa Monica, CA 90401
(310) 576-7777
CHEF FACTS
Cuisine: Modern American
Born: 1970
Began Career: 1985
Culinary School: The Culinary Institute of America, Hyde Park, NY
Grad Year: 1991
Work History: Beverly Hills, CA: The Belvedere, The Peninsula; Palm Beach, FL: The Four Seasons Hotel; Montpelier, VT: The New England Culinary Institute; Lanai City, HI: The Lodge at Koala
Mentors: Daniel Boulud
Awards: 2006 StarChefs.com Rising Star Chef Los Angeles
Languages Spoken: Some Spanish
Notable Dishes: Spiny Lobster with Corn Pudding and Truffled Mascarpone; Foie Gras Lollipop with Cherry Vinaigrette
FAST FACTS
Restaurant Recs: Nook for the braised beef short ribs.
Kitchen Tools: Hand blender
Interview Question: Why did you get into this profession? What do you love about it?
Flavor Combos: Sweet and sour, salty and sweet
Favorite Cookbooks: A Return to Cooking by Eric Ripert
Chef to Cook for You: Thomas Keller, as he is the modern day American Escoffier and is the most respected chef in America for his high level of standards and commitment to the industry.
Culinary Travel: New York and San Francisco, hands down.
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11. Recipe for Hamachi Seared on Himalayan Pink Salt with Caviar-Lime Dressing from Chef Craig Strong of Studio at the Montage - Los Angeles, CA
Adapted by Starchefs.com
Yield: 2 Servings
INGREDIENTS
Caviar-Lime Dressing:
½ ounce caviar
1 tablespoon finely chopped shallot
1 tablespoon finely chopped chives
¼ teaspoon lime zest
¼ teaspoon lime juice
3 tablespoons extra virgin olive oil
To Assemble and Serve:
1 Himalayan pink salt slab
2 ounces hamachi, sliced ½-inch thick
1 cup microgreens
METHOD
For the Caviar-Lime Dressing:
Combine the caviar, shallots, chives, lime zest, lime juice, and 2 tablespoons of the olive oil.
To Assemble and Serve:
Preheat an oven to 400F. Heat the slab and remove from the oven. Place the hamachi on the salt and heat for 10 seconds. Turn the hamachi and heat the other side for 10 seconds. Toss the micro greens with the remaining olive oil. Place the hamachi on top of microgreens. Drizzle the hamachi with the dressing.
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