This super juicy, José Andrés pork and cured ham patty comes with piquillo pepper confit, caramelized onion, manchego cheese and aioli. It’s available for a limited time only at Umami Burger and is absolutely the BEST pork burger I’ve ever tasted… and I’ve tried plenty!
$1 from each burger goes to the World Central Kitchen!
Eat well and DO GOOD.
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I first read it on my iPad (the moment it was released)…
Then again when the hardcover arrived…
At a recent book signing, I picked up another copy as a gift…
Where I inadvertantly discovered my new favorite taco…
It was a magical (though scorching) afternoon sipping chilled rosé with the author…
and a few friends…
I even got to discuss my “fantasy cast” (Emma Stone should play Billie Breslin!)…
And talk about how the book hit so close to home…
Delicious! A Novel by Ruth Reichl is a wonderful, heartwarming and FUN summer read (and yes, I’m reading it again)!
More photos from the book party.
About the book:
Billie Breslin has traveled far from her home in California to take a job at Delicious!, New York’s most iconic food magazine. Away from her family, particularly her older sister, Genie, Billie feels like a fish out of water—until she is welcomed by the magazine’s colorful staff. She is also seduced by the vibrant downtown food scene, especially by Fontanari’s, the famous Italian food shop where she works on weekends. Then Delicious! is abruptly shut down, but Billie agrees to stay on in the empty office, maintaining the hotline for reader complaints in order to pay her bills. (more on RuthReichl.com)
Follow @RuthReichl on twitter
Purchase Delicious! the novel
Download on iTunes
My latest Jonathan Gold scouting report is up on L.A. Times! Tipple & Brine is a terrific new spot in Sherman Oaks. Read my report (with photos) here.
All my Tipple & Brine photos here.
Links to my other scouting reports here.
Faith and Flower restaurant opens tonight (3/31/14) in downtown L.A. It’s beautiful, quite plush but not too pricey for such a grand space.
Two of my favorite dishes were the Eggs Benedict Pizza topped with Smoked Bacon, Spinach, Hollandaise Sauce and also the Oxtail Agnolotti with Bone Marrow Butter, Tangerine Salsa and Beef Tendon Chicharrones.
I still can’t stop thinking about the English Milk Punch Cocktail. It’s made with a milk clarification, which takes three days to make. Ingredients include Appleton & Bacardi 8 Rums, Bulleit Bourbon, Batavia Arrack, Pernod Absinthe, Pineapple and Sencha Tea.
Read all about the opening here at L.A. Times.
I’ve posted lots of photos from last night’s preview dinner here. Enjoy!
Faith and Flower website
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Faith and Flower on FB
Huge CONGRATS to my friend (and co-owner) Stephane Bombet. You’ve done it again Stephane!
Last weekend Peter and I attended the first-ever All-Star Chef Classic in downtown Los Angeles. It was such a spectacular event for chef fans like us, and even though we only made it to two out of four events (having just returned from Scotland), we both had a super, delicious weekend.
Highlights included meeting out-of-town chefs Paul Qui, Wylie Dufresne and Graham Elliot, and watching L.A. legend Josiah Citrin cooking in the enormous restaurant stadium.
There were (obviously) so many delicious bites, including Jennifer Jasinski’s Cardamom Brined Pork Belly, Ludo Lefebvre’s Beef and Charred Broccoli, Paul Qui’s Cabbage with Crispy Chicken Skin, and Kuniko Yagi’s Tuna with Sesame Tofu. Many more tasty photos here.
Huge CONGRATULATIONS to the event co-founders, Krissy Lefebvre and Lucy Lean!
We are SO looking forward to making it to ALL the events next year!
All-Star Chef Classic website
All my photos from “Grill and Chill” and “Savor The Season”
Check out the juicy burgers (and filling breakfasts) at Irv’s Burgers (new location) in West Hollywood. My latest Jonathan Gold Scouting Report at the L.A. Times.
Spinning Plates is now available on dvd and digital download. I rented it via iTunes last night and was so moved by the story that I purchased a copy as well. If you’re food-obsessed or just love a great story, definitely take a couple hours out of your day to watch Joseph Levy’s beautiful film. You can watch the trailer here.
About: Spinning Plates is an award winning documentary about three extraordinary restaurants and the incredible people who bring them to life. A world-renowned chef competes for the ultimate restaurant prize in Chicago, while privately battling a life-threatening condition. A 150-year-old restaurant in Iowa is still standing only because of an unbreakable bond with the community. And a fledgling Mexican restaurant in Tucson struggles as its owners risk everything to survive and provide for their young daughter. Their unforgettable stories of family, legacy, passion and survival come together to reveal how meaningful food can be, and the power it has to connect us to one another.
Purchase DVD on Amazon
Rent or Purchase via iTunes
Follow director Joseph Levy on twitter
Follow Spinning Plates on twitter
Chef Ludo Lefebvre’s Potato Pulp
I’ve had the pleasure of eating at Trois Mec restaurant several times, and before each visit I secretly hope the potato pulp is still on the menu. Ludo serves it with brown butter, bonito, onion soubise and salers cheese. Of course brown butter makes anything taste better, but it’s Ludo‘s brilliant use of bonito flakes (aka katsuobushi) that takes the dish to a whole new level. No wonder Jonathan Gold named it one of his 10 best dishes of 2013!
My new favorite (besides the potato) is the luxurious plate of avocado, citrus and crab. Check out the photos from a recent visit here.
716 N. Highland Ave
Los Angeles, CA 90038
There is no phone for Trois Mec.
For ticket inquiries email email@example.com
Note: Trois Mec is an incredibly difficult reservation to get, but absolutely worth the trouble. If you’re interested, review the FAQ page here.
Read Jonathan Gold’s L.A. Times Trois Mec review here.
Follow Chef Ludo on twitter @ChefLudo
Ludo’s personal website
OH YES I DID.
Michael Voltaggio‘s Monte Cristo Burger is made with a beef patty, gruyere fondue, prosciutto and placed on, wait for it… a CUSTARD-SOAKED, DEEP-FRIED BUN. Then it’s topped with powdered sugar and served with a side of maple syrup. Too sweet? Actually, no. I found myself going back to the syrup again and again. The best part? $1 from each burger will go to the Los Angeles Mission!
NOTE: It’s available for a limited time only at Umami Burger (as of 1/28/14) so DON’T MISS IT!
From the press release:
“Michael Voltaggio is one of the best chefs in the nation,” said Adam Fleischman, Founder and Chairman of Umami Restaurant Group. “He’s changed the rules of fine dining in Los Angeles, making it pretty bad-ass.”
The winner of Bravo’s Top Chef Season 6, Michael Voltaggio was named one of Food and Wine Magazine’s Best New Chefs in 2013. His flagship restaurant, ink., was named GQ Magazine’s Best New Restaurant in America in 2012. Additionally, Voltaggio’s sandwich shop ink.sack has received widespread acclaim, most recently opening its second outlet inside Los Angeles International Airport’s Tom Bradley International Terminal.
Michael Voltaggio, Chef/Owner ink. & ink.sack said, “I wanted to make a burger that would hit the spot no matter if you’re craving something sweet or savory. This was a fun collaboration with Umami Burger and even better since $1 from every burger sold will benefit the LA Mission. They do a ton of good for people in need and this is a great way to give back.”
I’ve been eating a lot of black rice lately, because Dr. Oz said I should.
It’s amazing how a kitchen appliance, like my rice cooker, can bring back so many memories. I purchased it on my Tokyo honeymoon (to ex-hubby) in 1987.
When we split in 1993, I chose the rice cooker and he got the fax machine. My old cooker still makes the most perfect rice.
I wonder how that fax machine is doing?