| Aug 16, 2013
| 1:51 PM
Everson Royce in Pasadena is holding a special winemaker flight night Friday night from 5 to 8 p.m. Winemaker Mark Adams from Saxum, where he is an assistant winemaker and from Ledge Vineyards, a solo side project in Paso Robles, will be on hand to talk...
| Sep 10, 2013
| 3:11 PM
The nonprofit organization that safeguards Julia Child's legacy has a beef with culinary retail giant Williams-Sonoma, according to a lawsuit filed last week in Santa Barbara County Superior Court.
The chain has been illegally using Child's name and...
| Sep 5, 2013
| 3:14 PM
It takes moxie to play Julia Child any time, but tackling the role onstage a year after Meryl Streep nailed the beloved chef's bonhomie and trademark trill on screen in "Julie and Julia" seems especially daunting.
Yet Karen Janes Woditsch's Julia in "To...
| Sep 18, 2013
| 1:40 PM
Tuesday night's Magnificent Mile opening — or rather re-heating — of the TimeLine Theatre Company's production of "To Master the Art" was, for a number of reasons, quite the celebratory brioche. Here was a cooked-in-Chicago play about the...
| Sep 23, 2013
| 3:59 PM
So what’s to be learned from the new book “Julia Child Rules/Lessons on Savoring Life”?
Much -- and we mean much -- has been written about the chef, TV star and author (“Mastering the Art of French Cooking,” “The Way...
| Sep 25, 2013
| 11:56 AM
Over lunch recently at Howells & Hood, the creators of the show "Old Jews Telling Jokes" were chortling about their sign. Signage is often an issue at the Royal George Theatre on Chicago's North Side, a venue that does not exactly come with chaser...
| Sep 25, 2013
| 3:03 PM
Three hundred sandwiches. That's the price one man gave to his girlfriend for an engagement ring. If a man tells you to make 300 sandwiches before he -- in Beyonce's lingo -- puts a ring on it, you may laugh it off as a joke, chalk it up to your future...
| Apr 6, 2013
Ever since I picked up my first Elizabeth David book, I've been enamored of her prose recipe style. And by that I mean recipes written in a minimalist way, not in numbered steps, almost as a narrative. No long reel of ingredients. A few sentences or...
| Apr 16, 2013
| 2:57 PM
It was the only type of cuisine that our mother, former Gossiping Gourmet columnist Elle Harrow, could not cook. We were about 7 and 14 years old, respectively, and every morning, she would ask us what we'd want for dinner that evening. "Corn...
| Nov 13, 2013
| 9:19 AM
Are you old enough to remember when French cuisine came to the United States and set the standard for fine dining? Home cooks across America were loyally watching Julia Child and rushing to buy her cookbooks, while a plethora of French eateries from...
| Nov 11, 2013
| 11:59 AM
Hunger, to paraphrase the old line, makes the best sauce. Judging from Anya von Bremzen’s splendid new “Mastering the Art of Soviet Cooking,” it also makes for a pretty good memoir.
Von Bremzen is a widely published food and travel...