| Oct 27, 2012
"The revolution has succeeded and it's been televised," says Michael McCarty, sitting over a plate of heirloom tomatoes with burrata on the patio of his Santa Monica restaurant, Michael's. "Five-year-olds are watching 'Top Chef' now."
And the next...
| Nov 8, 2012
| 5:37 AM
Just when the election is over and you felt a sincere lack of cutthroat competition in your life -- hooray for "Top Chef!" Welcome to Season 10.
Let's get it started in hey-ya: Padma (in a fetching white ensemble) explains that 21 chefs will be competing...
| Nov 15, 2012
| 7:59 AM
Spoiler alert: This post contains a recap of Wednesday's "Top Chef" episode.
Chicago native Chrissy Camba lived to see another round — though at times her fate looked questionable — on the 10th season of Bravo’s award-winning television...
| Dec 3, 2012
| 11:44 AM
What to get a little boy for Christmas that isn’t the usual toy car set, video game or sports item? One fresh-faced activist suggests an Easy-Bake Oven.
McKenna, 13, is petitioning toy maker Hasbro to stop marketing the kitchen set only to young...
| Mar 10, 2012
With the new Wolfgang Puck at Hotel Bel-Air, the Austrian chef who, along with Alice Waters, begat California cuisine, has finally achieved a quintessentially Californian restaurant, one with a legendary outdoor terrace in a verdant setting with swans...
| Mar 10, 2012
Location: 701 Stone Canyon Road, Los Angeles, (310) 909-1644, http://www.hotelbelair.com/wolfgang-puck-bel-air
Price: Dinner appetizers, $15 to $26; main courses, $28 to $55; four-course tasting menu, $110; six courses, $145. Wine pairings are an...
| Dec 5, 2012
| 9:37 AM
The Breakers Palm Beach hotel, 1 South County Road, Palm Beach, 561-659-8480, HmfPalmBeach.com
The lively sounds of a night life scene now drift through the historic grand halls of this legendary hotel.
In quite a departure, the vast open...
| Dec 11, 2012
Q: I have been cooking beef tenderloin with Madeira sauce from the Dec. 3, 2003, Trib for several years. My question is: Could I make it up to the point where I make the sauce then refrigerate it? Then, prior to serving, bring to room temp and finish it...
| Dec 22, 2012
The first responsibility of any great restaurant is to keep you in the bubble, the soft-serve cocoon of illusion where you forget the world exists for anything but your pleasure. And the newly redesigned Spago, from the moment you toss your keys to the...
| Dec 22, 2012
Wolfgang Puck shoots for legacy status and scores.
176 N. Cañon Drive, Beverly Hills, (310) 385-0880, http://www.wolfgangpuck.com/restaurants/fine-dining/3635
Lunch, noon to 2:15 p.m. Tuesdays to Thursdays and Saturdays, 11:30 a.m....
| Dec 25, 2012
| 1:43 PM
The spirit of giving is continuing this week at Whole Foods in Glendale.
Ascencia, a program that helps homeless individuals and families, is benefiting from donations collected by employees of the grocery store chain through its Grab & Give project,...