Tag Archives: food writing

The Bellwether

My new favorite PORK dish.
Check out The Bellwether, in my L.A. Times scouting report!

The Bellwether Scouting Report//embedr.flickr.com/assets/client-code.js

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Filed under Eating Out, Little Bites

Joan’s On Third, Studio City

Joan's On Third, L.A. Times

 

Read my opening report here

More photos

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Filed under Eating Out, L.A. Times, Little Bites

Phil’s Food Fest

One of the joys of writing a food blog is getting positive feedback from readers, friends and family. Naturally, I expect my own family to be supportive and not criticize me (too much) for spending almost all my waking hours consumed with thoughts of food.

Dinner w/ "My Life As A Foodie", MyLastBiteAt first, when complete strangers complimented my writing or photographs, I felt sort of stunned because I couldn’t believe anyone (who wasn’t forced via family ties) would take the time to visit My Last Bite. I thought each visitor HAD to have found my website by accident, and very much appreciated each and every comment left.

I still do, and as a “Twitter Fanatic”, I can appreciate how difficult it is to read a blog post that has more than 140 characters these days. It’s a bit frustrating because I’ve found myself becoming impatient when I click on a link to read a detailed recipe or even a two page food story.

What I’m learning to do now, is to stop myself, shake out of “Twitter Mode”, and force myself to relax. This way I can enjoy the words that someone has taken the time to share with the world.

So to those of you who take the time to visit my blog, I want to say THANK YOU! And a very special appreciation of thanks to my good friend Phil Nigash (aka my most frequent commenter!).

Phil and I first corresponded via email after he commented on a Molecular Gastronomy Class post I wrote last year. He was at that time, just thinking about dabbling in “Modern Cooking” and during that first class, we got to make Ferran Adria’s FAMOUS Pea “Ravioli”.

Phil was downright angry that he didn’t know about the class and even spoke about it on his radio show (audio link below). His blog is called “My Life As A Foodie” and focuses on every part of the food industry… not just the pretty side either! Check below for links and more info.

After I heard that first radio segment, I thought, “Wow, what a really generous and solid guy”, and felt totally thrilled that he even mentioned me on his show. I wanted Phil to be my new best (foodie) pal, but of course I was wary about making friends with a complete MALE stranger.

We continued emailing, FaceBooking and getting to know each other’s spouses through photos. Our daily messages consisted of shared food articles, restaurants we wanted to try, or chefs we dreamed about meeting someday.

With my good buddy Phil, MyLastBite.comIt wasn’t until two months later, that Phil and I actually met in person. In February he drove up from Orange County with a friend to attend another fun Molecular Gastronomy class at Sur la Table. My husband Peter and nephew Cody joined me for the class again, and this time we focused on making groovy “Airs and Spheres”.

Soon after I got to meet Phil’s wife Katrina, and we planned an evening at the Bazaar by José Andrés (molecular cooking heaven!). Ever since then the four of us have shared more and more of our lives with each other, including spending some great evenings with my sister’s family and friends.

Since late Spring, Phil and Kat had been trying to organize a dinner party for us at their home in Irvine. The dinner was not only for myself and Peter, but for my sister Janet, her husband Paul, plus family friends; Afaf, Ray, David and John.

Due to scheduling conflicts, the dinner didn’t happen until last month, and it was so worth the wait! The food was fantastic (Phil is an awesome cook), but more importantly we all enjoyed the warm friendship and delicious fun of the evening.

Less than a year ago we were all complete strangers, and because of that first blog comment by Phil, we now get to share this friendship (plus lots of tasty food!) for the rest of our lives.

To this day, Phil is usually one of the first readers to leave a comment on any of my posts or photos, and each message is so thoughtful and supportive. Thank you Phil for your ongoing encouragement and for being my wonderful food-obsessed friend!

Phil’s Food Fest:

Dinner w/ "My Life As A Foodie", MyLastBite
Photos Top Left: Shrimp Cocktail and Bisque.
Top Right: Poke Tacos
Bottom Right: Calçots and La rouille sauce
Bottom Left: Serrano Ham

Dinner w/ "My Life As A Foodie", MyLastBite
Chorizo Sarta, Green Olive Piquillo Pepper Anchovy, Serrano Ham

Dinner w/ "My Life As A Foodie", MyLastBiteCantimpalos (cocktail chorizos) and Aoli

Dinner w/ "My Life As A Foodie", MyLastBite
Potato Blini, Creme Fraiche and Smoked Salmon

Dinner w/ "My Life As A Foodie", MyLastBite
Savory Lobster Ice Cream w/ Chervil, Horseradish Cream and Caviar

Dinner w/ "My Life As A Foodie", MyLastBite
Phil in the kitchen (Savory Lobster Ice Cream)

Dinner w/ "My Life As A Foodie", MyLastBite
Cassoulet (white bean stew, duck confit and garlic sausage)

All Flickr Photos from Phil’s Food Fest


Dining Date: 8/29/09


Phil’s Blog: MyLifeAsAFood.com


Phil’s first mention of MyLastBite on his radio show


At Molecular Gastronomy Class with Phil


Phil’s radio show on Molecular Gastronomy Class


The first Molecular Gastronomy class


Dinner at the Bazaar with Phil & Kat


Sur La Table Cooking Classes


About Twitter


Follow Phil on Twitter


Follow Me!

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Filed under Food Stories (written by me)

Mozza 2Go!

Mozza 2 Go, MyLastBite.comSince our very first visit to Pizzeria Mozza (Christmas Eve 2006), Peter and I have continuously wished for two things: That Mozza would offer a Pizza-to-go / Delivery service, and that Nancy Silverton would make a pizza with chicken liver, guanciale and burrata. If you love Mozza’s Chicken Liver Bruschetta, then you’d understand how amazing this dream pie could be.

Last Thursday, when I learned (via @Foodwoolf on Twitter) that “Mozza 2Go” was OPEN, I immediately texted my husband and wrote, “DO NOT MAKE PLANS TOMORROW!” 

Peter had Friday off from work, and up to that moment, we had no actual plans for the 3rd of July. I searched online to find an opening time for Mozza 2Go, but the closest thing to actual hours listed (at that time) was an Eater LA article stating that, “the first order accepted at noon and the last order at 11:00 pm”.

Thinking there would be a line around the block (hey, it’s Mozza after all!), I told Peter we should plan on getting there by 10:30 AM. I figured we could order a pie, eat it there and then do some shopping at the Grove afterwards. There’s a Mac Store at the Grove… and Peter was obsessed about getting his new iPhone. All I wanted was to check out the new Mozza 2Go. It was a “win win” situation for sure.

By 10:45 am, the only people visible at Mozza 2Go were locksmiths working on the doors to the Scuola di Pizza (Pizza School) next door. I took several photographs of the exterior and called the Mozza 2Go phone number. The lovely voice on the recording noted that they were open Tuesday through Sunday, and that the phone lines opened at 11:00 am, with the first order availalable at noon. The message also said to check the Mozza2Go.com website for more details, but as of that morning (Friday July 3rd), the site was not yet online (Peter kept checking with his old iPhone).

So, we waited. “Mozza Groupies”, just the two of us. I kept calling the number and got the same recording… over and over again. At 11:30, we (meaning Peter) decided we should drive to the Grove and come back afterwards. My iPhone-obsessed husband traipsed off to the Mac store, while I impatiently shopped at World Market and Sur La Table (both stores are near the parking lot).

At about one o’clock we finally got back in the car (Peter flying high from his 3Gs iPhone purchase), and drove back to Highland and Melrose. The sidewalk was still empty, but Mozza 2Go was finally OPEN! Yes, some wishes do come true!

No crowds yet, just us and another couple waiting to order pizza. For some reason (hunger?) I thought we could order a pizza and have the choice of either eating there or taking it home, but of course it’s called “Mozza 2Go”! After a quick look around (they sell the chicken liver AND the Budino to go!), we decided to try to get a table at Pizzeria Mozza around the corner. Having skipped breakfast, we were both, by then, famished and a little cranky (at least I was, Peter was playing with his shiny new toy). 

During the end of our lunch at Pizzeria Mozza (photos & link below), Peter called Mozza 2GO and ordered a Fennel Sausage Pizza for us to pick up afterwards. We figured we may as well try the 2Go service since we were there, and heck… we never get sick of Mozza!

When we got back to Mozza 2Go, I was curious about the Pizza School next door. “Where do I sign up?” was the first question out of my mouth, but it turns out it’s for private events only, with a max of 45 “students” per class. A press release was recently sent out that noted, “In addition to pizza training the Scuola will be home to a variety of cooking demos, wine tastings and other culinary exploits”. I asked about the cost for a private pizza class (with 44 of my nearest and dearest), but no one had any answers yet. My birthday isn’t until March, so there’s plenty of time for Peter to sort that out.

Mozza 2 Go, MyLastBite.com
 Mozza 2Go Entrance / Awning

Mozza 2 Go, MyLastBite.com
Scuola di Pizza front window (to the left of Mozza 2Go).

Mozza 2 Go, MyLastBite.com
Mozza 2Go Entrance.

Mozza 2 Go, MyLastBite.com
Imported goodies for sale.

Mozza 2 Go, MyLastBite.com
That’s Butterscotch Budino on the top right shelf!

Mozza 2 Go, MyLastBite.com
Mozza 2Go Menu.

Mozza 2 Go, MyLastBite.com
Butterscotch Budino to GO! Make sure you get the Rosemary Pinenut Cookie with it.

Mozza 2 Go, MyLastBite.com
Monini Olive Oil used in the Mozza kitchens. (Nancy participates in this olive oil coop in Italy).

Mozza 2 Go, MyLastBite.com
Counter goodies. (Partial of Nancy Silverton) 

Mozza 2 Go, MyLastBite.com
Peter paying for our treats.

Mozza 2 Go, MyLastBite.com
At the counter.

Mozza 2 Go, MyLastBite.com
Scuola di Pizza (Pizza School) next to Mozza 2Go.

Mozza 2 Go, MyLastBite.com
Looking from Mozza 2Go into Scuola di Pizza.

Mozza 2 Go, MyLastBite.com
Pizza boxes on the shelves at Scuola di Pizza.

Mozza 2 Go, MyLastBite.com
Our pizza (Fennel Sausage, Panna, Red Onion $15) outside of Mozza 2Go.

Mozza 2 Go, MyLastBite.com
I love Nancy’s signature on the pizza box sticker! (Yes, I saved it)

Mozza 2 Go, MyLastBite.com
Fennel Sausage, Panna, Red Onion Mozza 2Go Pizza –
PERFECT 
at home!

Mozza 2Go
Scuola di Pizza

6610 Melrose Ave
Los Angeles, CA 90038
323 297 1130

Website

Hours: 12pm – 11pm
Closed Monday
Free 15 minute parking for take out orders available behind Mozza 2 Go.

Dining date: July 3, 2009

All Mozza 2Go Photos on Flickr

Mentioned above:

Lunch at Pizzeria Mozza

@Foodwoolf

Eater LA

The Grove

World Market

Sur la Table

iPhone

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Pizzeria Mozza – 7/03/09

Pizzeria Mozza, MyLastBite.comWhile waiting for the new Mozza 2 Go to open last Friday, my husband Peter and I decided to get some lunch at Pizzeria Mozza, which is right around the corner. We’ve never gone to Mozza just for the pizza, although they certainly do make our favorite pies in town.

If you were to ask us separately, what our favorite pizza was at Mozza, there is no doubt we would both say, “Chicken liver and Guanciale”. It doesn’t actually exist, but we pretend like it does by each ordering our own serving of Bruschetta with Chicken Livers, Capers, Parsley & Guanciale (three pieces each). It’s the one dish that Peter and I always crave, so whenever we sit down for a bite at the pizzeria, we treat the chicken liver on bruschetta like the “main course”, then split a pizza “on the side”.

I want to note here that the bread that comes with the chicken liver is beautiful. The bruschetta is warm, crispy and is a sturdy vehicle for the creamy chicken liver. I have no complaints about the bread, but I just think the chicken liver mixture would be stellar on Mozza’s light and airy pizza crust. The dough could be cooked with just a little olive oil in the wood-burning oven, then topped with chicken liver, guanciale and burrata while still warm. 

This brilliant idea of ours hasn’t made it on the menu yet, even though we hint anytime we see Nancy at a food festival or at the restaurant. I was thrilled to learn that Mozza 2 Go will be selling their chicken liver for take-out as well, so you can bet I’ll be having some fun whipping up my dreamy concoction at home!

The pizza (that we shared) on this visit was a luscious Egg, Bacon, Yukon gold Potato & Bermuda Onion Pizza. We also each had a quartino of Bastianich Tocai Friulano wine, and it was a perfect start to the holiday weekend.

Pizzeria Mozza, MyLastBite.com
Bruschette: Chicken Livers, Capers, Parsley & Guanciale

Pizzeria Mozza, MyLastBite.com
Egg, Bacon, Yukon gold Potato & Bermuda Onion Pizza, Photo 1

Pizzeria Mozza, MyLastBite.com
Photo 2

Pizzeria Mozza, MyLastBite.com
Photo 3

Pizzeria Mozza
641 N. Highland Ave. Los Angeles,
California 90036
(323) 297-0101
mozza-la.com

Dining date: July 3, 2009

Mozza 2 Go (my first visit)

Bastianich Tocai Friulano

Mozza 2 Go (website)

About Guanciale

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Nobu

Nobu LA, MyLastBite.comPeter and I haven’t been to Nobu IN YEARS, but we used to love going to Matsuhisa (also in the Nobu family) on dates when we first met. As a matter of fact, it was in Matsuhisa’s dining room where my sweet husband proposed to me back in 1994.

While reading a recent issue of Bon Appetit magazine, I was pleasantly surprised to read that Nobu (in Los Angeles) was on a list of America’s Top 10 Sushi Spots. 

Bon Ap’s Andrew Knowlton wrote:

“Twenty-two years after he launched a raw-fish revolution with his restaurant Matsuhisa, pioneering chef Nobu returns to America’s capital of sushi and opens another branch of his empire. Expect all the trademarks—Hollywood A-listers, cutting-edge design, and signature dishes, including yellowtail sashimi with jalapeño, black cod with miso, and rock shrimp tempura with butter ponzu.”

We had a wonderful evening rediscovering why we fell in love with Nobu’s food (way back when), and also reminisced about those precious date nights too!

Nobu LA, MyLastBite.com
Nobu sign (in front), Shishito Peppers and Edamame.

Nobu LA, MyLastBite.com
Yellowtail Sashimi with Jalapeno.

Nobu LA, MyLastBite.com
The famous Miso Glazed Black Cod with hajikami. (I still LOVE this)

Nobu LA, MyLastBite.com
Rib-eye with crispy onion, Lobster Inaniwa salad with spicy lemon dressing.

Nobu LA, MyLastBite.com
Rock Shrimp Tempura w/ Spicy Aioli and Salmon with Yuzu and Sesame.

Nobu
Website
903 North La Cienega Boulevard
Los Angeles, CA 90069

(310) 657-5711

Bon Appetit’s Favorite Sushi Spots

Nobu LA, MyLastBite.com
The ever-present TMZ out front of the restaurant!

Paparazzi at Nobu (identities protected) just like TMZ!
Identities protected (thanks Peter!)

Dining date: 3/19/09

Nobu on Urbanspoon

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Bokado (now closed)

Bokado is a new Spanish restaurant, bar, and gourmet market, conveniently located ten minutes from my home in Studio City. I first read about it on LATimes.com last month, then added it to my lengthy “to do” list.

Bokado Brasserie, MyLastBite.comThe LA Times wrote:
The casual space blends the comfortable grace of a Basque asador (grillery and roast house) with a congenial full bar where updated pintxos (tapas) include spicy patatas bravas, artisanal cheeses and oysters Rockefeller.

When my husband Peter came home early from work last week, we decided to go out for a light dinner and drinks, because it was way too hot to cook, and almost too hot to eat! 

Bokado, which means “little bites” in Basque, sounded perfect. When we arrived, the outdoor patio tables were already filled, so we went inside (where it was nice and cool) and grabbed seats at the bar. The interior is modern but also really charming, with the small gourmet market (or gourmet counter really) at the entrance.

Bokado, MyLastBite.comAs we walked in, we couldn’t help but stop and admire the red-hot standing Berkel slicer near the front window. Someone once told me that the reason chefs prefer this motorless, hand-cranked meat slicer is because the blade doesn’t heat up when slicing paper-thin pieces of meats like prosciutto. On electric-powered slicers, the blade can become too hot, which in turn changes the flavor of the meat.

After we settled in our seats and ordered, I noticed that Bokado owner Frank Leon was in the house, graciously stopping at every table to say hello. Frank also owns La Loggia, a nearby Italian restaurant that we’ve gone to for years, and next to La Loggia is a tapas bar conveniently called “Next Door”, which Frank owns as well.

The tapas (or pintxos) we had at Bokado were delicious and filling, but we still need to go back for a full dinner. I really liked the bar atmosphere because it was light and relaxing, so I’m sure we’ll be spending a lot of summer evenings there with friends.

On our way out, we stopped to take a closer look at the goodies for sale at the cute, little market. The entire back wall was stacked with gorgeous baguettes, and the refrigerated display case held bottles of truffle oil, cheeses, meats and small containers of imported ingredients including quince paste. I like the flavor of quince because it’s not overly sweet, but have never purchased the paste to use at home.

When I asked to buy a container, the gals behind the register couldn’t find a price list anywhere, because as it turned out, they weren’t ready to actually SELL any of the market items yet! Peter and I just laughed and said we’d pick it up on our next visit, but owner Frank overheard the conversation and insisted we take home the quince paste as a gift. Thanks Frank!

Bokado Brasserie, MyLastBite.com
The Entrance. Outdoor patio area is to the right (see first photo above)

Bokado Brasserie, MyLastBite.com
Gourmet Market

Bokado, MyLastBite.com
Goodies!

Bokado, MyLastBite.com
Charming Decor

Bokado Brasserie, MyLastBite.com
Bar Menu

Bokado Brasserie, MyLastBite.com
Beer List

Bokado Brasserie, MyLastBite.com
Roasted Olives and Chilies. 

Bokado Brasserie, MyLastBite.com
Mac and MANCHEGO Cheese, Chicken Croquettes

Bokado Brasserie, MyLastBite.com
Charcuterie with Pan Con Tomate

Quince Paste from Bokado Market, MyLastBite.com
My Quince Paste!

Note: This restaurant is now closed

Bokado
12345 Ventura Blv.
Studio City, CA 91604
(818) 752-9222
Full Bar
Note: Bokado is open for breakfast and lunch too!

(no website)  

Bokado on LATimes.com

Berkel

La Loggia

About Pintxos

About Quince

More photos of Bokado on Flickr

Bokado on Urbanspoon

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Filed under Eating Out