Food stylist and photographer Gabriel Cabrera of The Artful Desperado, whom we discovered on Austin’s Reveiller, makes us very hungry and happy.

Food stylist and photographer Gabriel Cabrera of The Artful Desperado, whom we discovered on Austin’s Reveiller, makes us very hungry and happy.

Ace Hotel The Artful Desperado

Ace Hotel The Artful Desperado

Ace Hotel The Artful Desperado

Ace Hotel The Artful Desperado


While under the spell of a cotija-dusted puffy taco at Chef Josef Centeno’s Bar Ama our minds’ eye takes a culinary-cum-Tree-of-Life style journey through foodways and space-time, into a place where corn is a giver of life, not a syrup for bonding disparate particles into pockets of infinite shelflife. In this dream-Eden, bell peppers swell like Dizzy Gillespie’s cheeks beneath a canopy of trees and oceans eddy with forests of kelp and untold schools of fish, unencumbered on their rounds by lost cities of PET. And when we touch back down in our seat back at Bar Ama the dream seems within reach.    

While under the spell of a cotija-dusted puffy taco at Chef Josef Centeno’s Bar Ama our minds’ eye takes a culinary-cum-Tree-of-Life style journey through foodways and space-time, into a place where corn is a giver of life, not a syrup for bonding disparate particles into pockets of infinite shelflife. In this dream-Eden, bell peppers swell like Dizzy Gillespie’s cheeks beneath a canopy of trees and oceans eddy with forests of kelp and untold schools of fish, unencumbered on their rounds by lost cities of PET. And when we touch back down in our seat back at Bar Ama the dream seems within reach.    


The third annual LA Street Food Fest hits the Arcadian lanes at the Rose Bowl this weekend. Come break bread with fellow real food enthusiasts as we celebrate the continued world resurgence of bringing good handmade stuff to the masses by cart, truck or wheelbarrow. A ticket gets you unlimited goodness, so once you’re in you can eat like the Fat Boys in ‘85. We’re particularly looking forward to musubi by Mama Musubi, ceviche by Coni’Seafood, Pig ear chicharrones by Lazy Ox Canteen, sliders by Vagabond Grillyard, handmade dumplings by Bling Bling Dumpling and dragon’s beard candy by Dragon’s Beard and Whisker. Proceeds from the fest are donated to St. Vincent Meals On Wheels and Woolly School Garden.

The third annual LA Street Food Fest hits the Arcadian lanes at the Rose Bowl this weekend. Come break bread with fellow real food enthusiasts as we celebrate the continued world resurgence of bringing good handmade stuff to the masses by cart, truck or wheelbarrow. A ticket gets you unlimited goodness, so once you’re in you can eat like the Fat Boys in ‘85. We’re particularly looking forward to musubi by Mama Musubi, ceviche by Coni’SeafoodPig ear chicharrones by Lazy Ox Canteen, sliders by Vagabond Grillyard, handmade dumplings by Bling Bling Dumpling and dragon’s beard candy by Dragon’s Beard and Whisker. Proceeds from the fest are donated to St. Vincent Meals On Wheels and Woolly School Garden.


SHOREDITCH, LONDON
Leila’s Shop in Shoreditch — a food store and cafe that fulfills us on both aesthetic and vital nutrient levels. Stock up on Marcona almonds and goat cheese, and have a crusty or gooey brownie (your choice) in the cafe next door.






Photos in order by Vassilis Karidis, Leila’s brother Edward Horsford and Time Out London.

SHOREDITCH, LONDON

Leila’s Shop in Shoreditch — a food store and cafe that fulfills us on both aesthetic and vital nutrient levels. Stock up on Marcona almonds and goat cheese, and have a crusty or gooey brownie (your choice) in the cafe next door.

Photos in order by Vassilis Karidis, Leila’s brother Edward Horsford and Time Out London.



Meet the people who wash your dishes.
The Dishwasher Project is an intimate portrayal and tribute to the men and women behind Portland’s celebrated culinary scene. The paintings seek to honor the individual, their lives in the back of the house, and humanize the grueling work of keeping the restaurant service moving. Our hope for this project is to plant a question in the minds of patrons of these restaurants with rock-star-status chefs who, truly, are only as good as their team. We took the most unsavory of these positions, the individuals who see the aftermath of a meal and live in the steam, soap and waste of an otherwise glorious experience. We hope to give a face and history to the hands that hold our dishes. We are humbled to have their stories to share, and hope that the next time you spend a Sunday afternoon indulging in a five-star brunch, you’ll consider the people for which there is no James Beard Award, but should garner your esteem.

Natalie Sept began this project in 2010 during her time at Papa Haydn restaurant where she was a pastry tech, and began to take notice of the dishwashers who often times where coming from another job and leaving to the next after their time washing dishes. Israel Bayer joined Natalie in 2012 and began taking photographs for the project. You can view it tonight for a one-night-only show in The Cleaners at Ace Hotel Portland.
Pictured here in order are Efrain, Katrine, Maestro and George.

Meet the people who wash your dishes.

The Dishwasher Project is an intimate portrayal and tribute to the men and women behind Portland’s celebrated culinary scene. The paintings seek to honor the individual, their lives in the back of the house, and humanize the grueling work of keeping the restaurant service moving. Our hope for this project is to plant a question in the minds of patrons of these restaurants with rock-star-status chefs who, truly, are only as good as their team. We took the most unsavory of these positions, the individuals who see the aftermath of a meal and live in the steam, soap and waste of an otherwise glorious experience. We hope to give a face and history to the hands that hold our dishes. We are humbled to have their stories to share, and hope that the next time you spend a Sunday afternoon indulging in a five-star brunch, you’ll consider the people for which there is no James Beard Award, but should garner your esteem.

Natalie Sept began this project in 2010 during her time at Papa Haydn restaurant where she was a pastry tech, and began to take notice of the dishwashers who often times where coming from another job and leaving to the next after their time washing dishes. Israel Bayer joined Natalie in 2012 and began taking photographs for the project. You can view it tonight for a one-night-only show in The Cleaners at Ace Hotel Portland.

Pictured here in order are Efrain, Katrine, Maestro and George.


The very lovely people at Bistrotheque in London are throwing a party tonight, and our friend Hattie Fox of That Flower Shop has created a fifth dimension of floral reality for the occasion.

The very lovely people at Bistrotheque in London are throwing a party tonight, and our friend Hattie Fox of That Flower Shop has created a fifth dimension of floral reality for the occasion.


Monocle EIC Tyler Brûlé was kind enough to show us around the not-yet-open Monocle Café in Marylebone — the London counterpart to Monocle’s Tokyo café and shop in the Hankyu Men’s department store in Chiyoda-ku. Espresso, homemade muesli and symphonic salads will make a great introduction to desserts by Japanese chef Masayuki Hara — we’re particularly looking forward to the macarons, green-tea roll-cake and strawberry gateau from Hara’s own shop, Lanka. “We wanted to create a relaxed space for a morning coffee meeting, a lengthy weekend lunch with the papers, and a glass of prosecco after work too,” Tyler says. Stay tuned to this channel for recipes and more from the Monocle team — they cut the ribbon this coming Monday.

Monocle EIC Tyler Brûlé was kind enough to show us around the not-yet-open Monocle Café in Marylebone — the London counterpart to Monocle’s Tokyo café and shop in the Hankyu Men’s department store in Chiyoda-ku. Espresso, homemade muesli and symphonic salads will make a great introduction to desserts by Japanese chef Masayuki Hara — we’re particularly looking forward to the macarons, green-tea roll-cake and strawberry gateau from Hara’s own shop, Lanka. “We wanted to create a relaxed space for a morning coffee meeting, a lengthy weekend lunch with the papers, and a glass of prosecco after work too,” Tyler says. Stay tuned to this channel for recipes and more from the Monocle team — they cut the ribbon this coming Monday.


We have a serious eating disorder called ClydeCommonitus. We don’t want to eat anywhere else. Chris DiMinno is just a totally fucked up genius. We stopped in the other day for a sampling of some new things on the menu beginning with smoked trout chowder and a salad of seared braised bacon, frisée, fingerling potatoes and sauce gribiche, followed by porchetta, shelling beans, pickle relish, and poached eggs. A pair of dishes that cast every other dish you’ve eaten in your life in a very unflattering light. We devoured a quiche of Calabrian chili, rosemary, blue cheese and caramelized onion followed by a beef tongue omelette with horseradish, romesco, grilled onion and potato croutons. As in, crispy croutons made of potato. You do the math.
After we loosened our belts a bit, we wept with joy into a chef’s board of brûléed french toast with spiced apples and an almond butter parfait topped with roasted almonds. We died, and then we started counting the days until we could go back.
Stay tuned for more from Chris and his team here — we’ll be posting recipes, good ideas and food porn on the regular.

We have a serious eating disorder called ClydeCommonitus. We don’t want to eat anywhere else. Chris DiMinno is just a totally fucked up genius. We stopped in the other day for a sampling of some new things on the menu beginning with smoked trout chowder and a salad of seared braised bacon, frisée, fingerling potatoes and sauce gribiche, followed by porchetta, shelling beans, pickle relish, and poached eggs. A pair of dishes that cast every other dish you’ve eaten in your life in a very unflattering light. We devoured a quiche of Calabrian chili, rosemary, blue cheese and caramelized onion followed by a beef tongue omelette with horseradish, romesco, grilled onion and potato croutons. As in, crispy croutons made of potato. You do the math.

After we loosened our belts a bit, we wept with joy into a chef’s board of brûléed french toast with spiced apples and an almond butter parfait topped with roasted almonds. We died, and then we started counting the days until we could go back.

Stay tuned for more from Chris and his team here — we’ll be posting recipes, good ideas and food porn on the regular.


LA INTERVIEW : ARI TAYMOR OF ALMA

image

Chef Ari Taymor at Alma, a soon-to-be next-door neighbor to Ace Hotel Downtown LA, is a kindred spirit who understands that a dish holds every bit as much power to take you back in time or across the big ponds as the most haunting note struck on a Mellotron M400. We stopped in recently and broke bread with him and the Alma family and asked him if he could ruminate on some formative dishes for us.

Most of my memories of food and the compositions that take place from these memories center around other senses than taste.

Celery root soup, smoked lardo, apple and pine: This is a winter dish that for me evokes a summer day. A drive through the Santa Cruz Mountains on a first date. The cool, misty fog that covers the central coast each morning in the summertime is starting to burn off. The late morning turns to early afternoon and the lazy sun makes the resin of the pine trees fragrant, mixing with the smell of campfire. The blue of the ocean is visible in the distance. This dish that conjures for me a very clear moment in time and the flavors for me compartmentalize those emotions. Sweetness, smoke, bitter and salt.

image

Read More



Rest assured. Why didn’t we think of that?

Rest assured. Why didn’t we think of that?


Powered by Tumblr