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    Sep 2, 2010 | Los Angeles Times

  1. The Feed: Tidbits from the local dining scene

    Brand X
    After all, what's caviar without a flute of vodka? Petrossian 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. The distilled palate...
    2. Sep 22, 2010 | Los Angeles Times

  2. 2 food events you should know about: EStarLA and FoodGPS judge DineLA challenge; Church & State celebrates birthday

    Daily Dish
    Happy birthday: Church & State is celebrating its second anniversary tonight. Jeremy Berlin, who recently succeeded Joshua Smith as executive chef, will create several of his first new specials for the occasion, and the downtown bistro is preparing a...
    3. Mar 17, 2011 | Los Angeles Times

  3. GQ includes Laker fans among the worst sports fans

    Lakers Blog
    GQ Magazine describes Laker fans as starstuck and fairweather, an accusation that only feeds into inaccurate stereotypes...
    4. Mar 31, 2011 | Los Angeles Times

  4. 3 Food Events You Should Know About: Gonzo wine tasting at LGO; Petrossian's caviar class; Eva restaurant and Grilled Cheese Truck get together

    Daily Dish
    Sippy-sip at LGO: On Tuesday from 6:30 to 8:30 p.m., La Grande Orange in Santa Monica hosts a wine tasting with unlimited sips of more than 25 wines for $25. Try wines from Veneto, Italy, to Marlborough, New Zealand, to......
    5. Dec 23, 2010 | Los Angeles Times

  5. New Year's Eve dining: 10 places to toast 2011

    Brand X
    NEW YEAR'S EVE 2010: Sure, hanging at home with friends and family waiting to watch the ball drop on TV is great. Oh wait, no it's not. It's boring. Don't let your New Year's Eve drop into the inevitable lip-synced, Seacrest-filled (anti) climax. Instead,...
    6. Apr 13, 2011 |Story| HB Independent

  6. All About Food: Area markets full of ethnic food delights

    When was the last time you feasted on blinchiki with red caviar, freshly made burrata cheese, real sacher torte, house-made chorizo or live crabs just picked out of the tank? We have the good fortune to live in an area of great ethnic diversity, and although many of you have enjoyed dining at the plethora of restaurants serving these interesting cuisines, how many have had the adventure of exploring and shopping in their ethnic markets, where you will discover a profusion of riches that you can't find at Ralphs?
    When was the last time you feasted on blinchiki with red caviar, freshly made burrata cheese, real sacher torte, house-made chorizo or live crabs just picked out of the tank? We have the good fortune to live in an area of great ethnic diversity, and...

    Tags: Red Caviar, Sausages, Cabbage, Homes, Tortillas

    7. Nov 12, 2010 |Story| Los Angeles Times

  7. Market Watch: Australian finger limes make a splash in Santa Monica

    One of the rarest and most sought-after fruits, the Australian finger lime, has started showing up in significant quantities at the Santa Monica farmers market, creating a minor sensation. The fruit's appearance is enough to excite wonder: from the outside it looks like a little gherkin, but when sliced in half, the round, pearlescent juice vesicles ooze out of the fruit, like citrus caviar. The clean, fresh, tart lime-lemon taste is enticing enough, but the texture, crunchy and juicy, like citrus Pop Rocks, is even more prepossessing.
    One of the rarest and most sought-after fruits, the Australian finger lime, has started showing up in significant quantities at the Santa Monica farmers market, creating a minor sensation. The fruit's appearance is enough to excite wonder: from the...

    Tags: Whole Foods Market, Manhattan (New York City), Seafood, California, Limes

    8. Jan 4, 2010 |Story| Los Angeles Times

  8. Recipe: Lobster custard with caviar

     
      Note: Our October cover story on the Japanese tv cooking show "Iron Chef" drew a huge response from fans of the show happy to see attention paid to what many called their favorite TV program of any kind anywhere. We were also able to publish some of...

    Tags: Garlic, Salt, Onions, Alcoholic Beverages, San Francisco

    9. Dec 20, 2010 |Story| KTLA-LTV

  9. Holiday Appetizers- Executive Chef, Craig Strong of Studio Resturant at Montage Laguan beach

    Holiday Appetizers and the 101 on How To Prepare and Serve Them by: Executive Chef, Craig Strong Studio at Montage Laguna Beach www.montagelagunabeach.com SMOKED SALMON ON TOAST: ELEGANT AND EASY by Chef Craig Strong Studio at Montage Laguna Beach...

    Tags: Risotto, Cream Cheese, Chives, Black Pepper, Tomatoes

    10. Dec 22, 2010 |Story| Los Angeles Times

  10. Recipe: Eggs stuffed with caviar

    Cue the Black Eyed Peas' hit "Let's Get It Started" and kickoff your holiday party with this devil of a dish. Eggs stuffed with salmon caviar are part of a Russian-style smorgasbord that's perfect for entertaining.
    Los Angeles Times
    Cue the Black Eyed Peas' hit "Let's Get It Started" and kickoff your holiday party with this devil of a dish. Eggs stuffed with salmon caviar are part of a Russian-style smorgasbord that's perfect for entertaining. Eggs stuffed with caviar Total time:...

    Tags: Salt, Lettuce, Chives, Parsley, Los Angeles Times

    11. Dec 29, 2010 |Story| Los Angeles Times

  11. New Year's restaurant listings

    <b>AOC</b>
    AOC Celebrating the New Year in Las Vegas fashion, AOC will have a buffet and an Elvis look-alike. The first seating offers a four-course prix-fixe menu that includes wood-oven-baked cannelloni and petrale sole with caramelized endive. $75,...

    Tags: Seafood, Restaurants, Roast Beef, Tapas, Mushrooms

    12. Sep 29, 2010 |Story| HB Independent

  12. The Gossiping Gourmet: High quality combined with low prices

    It is probably true that every chef dreams of owning his or her own restaurant someday, and James Peters is no exception, having grown up in the food business, working at his family's restaurant, then doing his time at culinary school and in fine kitchens in England and Orange County.
    It is probably true that every chef dreams of owning his or her own restaurant someday, and James Peters is no exception, having grown up in the food business, working at his family's restaurant, then doing his time at culinary school and in fine kitchens...

    Tags: Chives, Restaurant and Catering Industry, Mouth, Fountain Valley (Orange, California), Restaurants

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