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Lomography's La Sardina 'Caviar' edition cameras
Daily DishLomography, the "don't think, just shoot" marketer of low-fi cameras, has released a new set of special edition La Sardina cameras. The La Sardina series of cameras are, as the name suggests, shaped like sardine cans. The latest series is...... -
Queen Victoria's Room at Disney's Victoria & Albert's a royal treat
Sentinel Food CriticI could not imagine how executive chef Scott Hunnel could improve upon the dining experience at Victoria & Albert's at Disney's Grand Floridian Resort & Spa. The restaurant is a 10-year recipient of the prestigious AAA Five Diamond award, and V&A has won...Tags: Maine, Salt, Restaurants, Foods and Beverages, Dining and Drinking
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Ria chef gets it right
Taste, as a jazz musician once noted, is manifested in the notes one declines to play. In that regard, Danny Grant is a taste master.
The original chef de cuisine and now executive chef at Ria, the magnificent dining room within the Elysian hotel and...Tags: Charlie Trotter's, Entertainment, Music, CLTV, Restaurants
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The Review: Aburiya Toranoko in Little Tokyo
At the Lazy Ox Canteen on the edge of Little Tokyo, the happy clamor of downtown denizens tucking into chef Josef Centeno's Ox burgers, crispy pig's ears and brick-roasted mussels leaks out the door into the street. But Lazy Ox is no longer the only...Tags: Hatfield's, Cream Cheese, Pasta, Hamburgers, Lazy Ox Canteen
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The Review: The Royce
Keep the fat lady waiting in the wings. It's not over yet. Fine dining, I mean, and the new Royce at the Langham Huntington is proof.
The Pasadena hotel could have chosen to turn the Dining Room where Craig Strong (and briefly, Michael Voltaggio) once...Tags: Hatfield's, Beets, Restaurants, Carrots, Dining and Drinking
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Recipe: Chef Thomas Keller's potato latkes with caviar
Total Time: 45 minutes
Chef Thomas Keller serves light mini potato latkes topped with salmon roe. Think of them as potato blini--you can even use real caviar instead of salmon eggs if you've got the budget.
1 1/2 pounds baking potatoes, peeled (about 3)...Tags: Salt, Heavy Cream, Potato Pancakes, Whipping Cream, Potatoes
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January 20: Midday Fix - Make Your Own Sushi
WGN NewsSushi Making Class Saturday, January 22 11:30 a.m. 624 Davis Street Evanston (847) 866-6969 www.koievanston.com California Maki Ingredients: 2 imitation crab sticks (can also use cooked crab meat) 1 large cucumber (remove seeds and slice in...Tags: Davis (Yolo, California), Shrimp, Salt, Foods and Beverages, Cucumbers
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The Crowd: New Year's in Bay Club's ballroom
More than 250 guests in black tie and glittering evening gowns came together at The Balboa Bay Club & Resort for a midnight champagne toast to ring in 2011. Hotelier Henry Schielein and his wife, Carol, welcomed the crowd to what arguably is one of the...Tags: Entertainment, Dance, Human Interest, Newport Beach, New Year's Day
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Last-minute Thanksgiving hors d'oeuvres
Appetizers? Before Thanksgiving dinner?
Yes. Yes. And yes (in answer to your next question: "But will I have time to make them?").
The main event might be the big golden bird, but a thoughtful appetizer or two goes a long way toward making dinner...Tags: Shrimp, Salt, Garlic, Pickles, Almonds
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The California Cook: Scrambled eggs: the sunny side of dinner
![I've always loved Robert Frost's line about home being the place where, "when you have to go there, they have to take you in." Perhaps I'm putting an overly optimistic reading on it, but the idea that even on our coldest, darkest nights, there is always a place with a warm light in the window is reassuring. That's kind of the way I feel about having eggs in the refrigerator.](http://www.latimes.com/media/thumbnails/story/2011-03/60522552-30123419.jpg "I've always loved Robert Frost's line about home being the place where, "when you have to go there, they have to take you in.\" Perhaps I'm putting an overly optimistic reading on it, but the idea that even on our coldest, darkest nights, there is always a place with a warm light in the window is reassuring. That's kind of the way I feel about having eggs in the refrigerator.")
I've always loved Robert Frost's line about home being the place where, "when you have to go there, they have to take you in." Perhaps I'm putting an overly optimistic reading on it, but the idea that even on our coldest, darkest nights, there is always a...Tags: Robert Frost, San Francisco, Restaurants, Foods and Beverages, Scrambled Eggs
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The Review: Petrossian
![Weekend mornings, I'm usually happy to stay at home reading, listening to music and generally lolling around. No rushing, all the time in the world for simple pleasures. Toast with homemade jam. Freshly brewed coffee. Or there's breakfast with a friend at <a href="http://findlocal.latimes.com/listings/petrossian-paris-boutique-and-cafe-west-hollywood">Petrossian</a> in West Hollywood, where luxury can be as simple as perfect scrambled eggs garnished with caviar. The cappuccino is well made and strong. You can ease into the morning with a Bellini or a lavender mimosa — and also have the best bagel and smoked salmon in town.](http://www.latimes.com/media/thumbnails/story/2011-02/59480306-16135535.jpg "Weekend mornings, I'm usually happy to stay at home reading, listening to music and generally lolling around. No rushing, all the time in the world for simple pleasures. Toast with homemade jam. Freshly brewed coffee. Or there's breakfast with a friend at <a href="http://findlocal.latimes.com/listings/petrossian-paris-boutique-and-cafe-west-hollywood\">Petrossian</a> in West Hollywood, where luxury can be as simple as perfect scrambled eggs garnished with caviar. The cappuccino is well made and strong. You can ease into the morning with a Bellini or a lavender mimosa — and also have the best bagel and smoked salmon in town.")
Weekend mornings, I'm usually happy to stay at home reading, listening to music and generally lolling around. No rushing, all the time in the world for simple pleasures. Toast with homemade jam. Freshly brewed coffee. Or there's breakfast with a friend at...Tags: Hamburgers, Restaurants, Scrambled Eggs, Shortbread, Dining and Drinking
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Petrossian now pouring vodka with its caviar
Daily DishPetrossian just acquired a provisional liquor license, which means that Chef Benjamin Bailly's caviar-centric cuisine can now be enjoyed with the traditional drink of choice: vodka. In addition to distilled palate cleansers sold by the flute (Linie...
Oct 21, 2011
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Aug 1, 2010
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Apr 7, 2011
|Column| Chicago Tribune
May 19, 2011
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|Story| Daily Pilot
Nov 25, 2009
|Story| Los Angeles Times
Mar 31, 2011
|Story| Los Angeles Times
Feb 17, 2011
|Story| Los Angeles Times
Aug 20, 2010
| Los Angeles Times
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