| Mar 31, 2011
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...
| Apr 7, 2011
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...
| Apr 13, 2011
| 4:42 PM
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...
| Nov 12, 2010
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...
| Dec 29, 2010
| 5:45 PM
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,...
| Dec 20, 2010
| 7:29 AM
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...
| Dec 22, 2010
| 12:46 PM
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
| Jan 5, 2011
| 7:40 PM
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...
| Jan 17, 2011
| 12:33 PM
Sushi Making Class
Saturday, January 22
624 Davis Street
2 imitation crab sticks (can also use cooked crab meat)
1 large cucumber (remove seeds and slice in...
| Aug 19, 2010
After chopping vegetables for a dinner party for 60, and serving as many appetizer plates of potato croquette fried in duck fat with crème fraiche and caviar, Lisa Stern, a homemaker from Calabasas, sits down beside her husband to eat her meal.
| Aug 1, 2010
I 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...