Last night’s new drink @freddysmallsbar. I think it was called a gold rush. Yum. #eatplusdrink. (at Freddy Smalls)
I wrote about Wolvesmouth over 6 months ago when Craig Thornton was featured in the New Yorker and Tasting Table. Well now Craig is at it again and created a two week artist residency called CUT YOUR TEETH with Matthew Bone at the Santa Monica Museum of Art. After reading about Wolvesmouth, I dreamed up the Eat+Drink Supper Club - we will hold our 5th dinner next month! I wonder what this will make me come up with?
Animal Instinct: A Secret Dinner in a Forest. (In a Museum.)
You’re deep inside a dark forest.
You stumble across some animals. They appear to be stuffed.
You look up to see a dangling chandelier—weird. Also, it appears to be made out of teeth.
Behind you, something clatters.
You’re either at an astoundingly mysterious new dinner party inside a museum, or something pretty bad is about to happen…
Prepare your game face for Cut Your Teeth, in which LA’s hottest underground dinner party, Wolvesmouth, steps into a museum exhibit that’s basically a full-on creepy forest—tickets go on sale Friday at 9am.
Cut Your Teeth
at Santa Monica Museum of Art
2525 Michigan Ave
Santa Monica, CA 90404
310-586-6488
official website
Hmmmmmm……
Here Are the Rules of Dating a Chef From Eat Drink Love
Last night Bravo premiered Eat Drink Love, a new reality series that tracks five ladies “connected to the restaurant and food industry in Los Angeles.” The cast: Eater’s very own Kat Odell (editor of Eater LA); Brenda Urban (of the PR firm Urban + Allen; Jessica Miller (Senior Director of Sales & Events at the LA restaurant group Cardiff Giant); Nina Clemente (“one of Los Angeles’ most sought after private chefs”); and Waylynn Lucas (the pastry chef behind fōnuts). Today, Glamour called it “one of the most exciting reality offerings in years.” READ MORE
Seriously, I think the world is about to come to an end….reallyd
Canada has Maple Bacon Cronut Burgers Now
Congratulations, Canada, not only are you getting cronuts, you’re getting cronut burgers. CTV Toronto reports there will be Maple Bacon Jam Cronut Burgers served at the Canadian National Exhibition in Toronto starting August 16. These wonders of human achievement were the creation of a partnership between the bakery Le Dolci and Epic Burgers and Waffles, a Toronto restaurant that serves Krispy Kreme burgers, burgers between two grilled cheese sandwiches, and that kind of thing. According to Le Dolci, it will be available from August 16 to September 2, 2013 and cost $10.
Obviously these are not true Cronut Burgers, READ MORE
Are you a bit of a carnivore? Must have steak? The next Eat+Drink Supper Club event is September 21st with Executive Sous Chef Josef Morphis from Mastro’s. It’s going to be amazing! Are you joining us? #eatplusdrink #eatplusdrinksupperclub #foodwizard #mastros #ieatmeat (at Eat+Drink Headquarters)
This is one of those days when my twin lives intersect. Entertainment + Food. This one happens to be made at Lionsgate.
Very enthusiastic web personality Daymon Patterson recently debuted his new Travel Channel show Best Daym Takeout, and in last night’s episode, Patterson and film crew visited Portland, Oregon’s Pok Pok. In this clip, chef Andy Ricker walks through his recipe for Kai Yaang, the take-out appropriate Thai grilled chicken.
This looks fun….
EatWriteLA did a little video at yesterday’s AMAZING Backyard BBQ at Freddy Smalls. If you look closely, me, Tere and our kids are in the first few shots!!
Wow…this looks like a helluva dinner!!
Intercontinental Affair Dinner
A six-course dinner spanning the globe from Big Sur to Bali to Singapore featuring special guests, Chef Will Goldfarb and Chef Janice Wong
SATURDAY, SEPTEMBER 7 AT 5:30PM
Sierra Mar at Post Ranch Inn invites you to a delightful evening with two very special culinary talents, Pastry Chef Will Goldfarb, former Executive Pastry Chef at the acclaimed El Bulli and currently the director of the pastry program at KU DE TA and Will Powder in Bali and Pastry Chef Janice Wong, of Singapore’s famed 2am:dessertbar. Working alongside Sierra Mar’s Pastry Chef Yulanda Santos, all three chefs join together at a private home in Big Sur to bring you an exquisite six-course “Intercontinental Affair” dinner with wine pairings from Sierra Mar’s award-winning cellar.
5:30 pm Champagne and Canapés
6:30 pm Six-course “Intercontinental Affair“ dinner
$250 per person
(includes dinner, wine pairings and gratuity)
The Eat+Drink Supper Club
A Curated Dining Experience with Chef Josef Morphis
Chef Josef Morphis is the Executive Sous Chef at Mastro’s and his menu is not for the faint of heart. Josef’s career started at Le Bistro at the Sonoma Hotel and from there to John Ash and Co., The Culinary Institute of America, Travina and Napa Valley Grille with the last two years at Mastro’s Steakhouse in Beverly Hills. Josef grew up in Sonoma County and has always had a strong passion for great food. Living and working in the heart of the wine country really focused his expertise in “Wine Country Cuisine”. Josef feels there’s nothing better than creating a well-balanced meal using the finest local ingredients. His focus on balance is key to planning his menus.
Saturday, September 21st
7:00p Cocktails & 8:00p Dinner: $100I’m realizing that 28 is just not the number of people you want at these events so I have 40 seats available for this September 21st dinner. (Am I officially giving in to this group?) $100 per person includes EVERYTHING (all beverages are complimentary), all you have to do is bring your hungry, thirsty self.
https://chill.com/project/5ae9307def43470b98e7c88372f9a9c9/embed
I’m sure many of you here in Los Angeles saw last week that the first LA Diner en Blanc took place on Rodeo Drive in Beverly Hills. 1300 people showed up dressed in white for dinner. It looked amazing!
The Eat+Drink Supper Club had our own mini diner en blanc a couple weeks ago with our french David Feau dinner. It WAS amazing!
Well now there is a documentary about this phenomenon called “Diner en Blanc: The World’s Largest Dinner Party”. I don’t know what it is about this trailer but it made me cry. Maybe it’s the collective goal of everyone coming together to have an amazing dinner. Maybe it’s that my lovely friend from France, Jacqueline, told me about this months and months ago. I don’t know. But I love it.
“Diner en Blanc: The World’s Largest Dinner Party”
(Source: https://chill.com/)
http://www.msnbc.msn.com/id/32545640
Visit NBCNews.com for breaking news, world news, and news about the economy
Brazilliant!!! I LOVE Marilyn!!
Marilyn Hagerty Reviews a Cronut: “It’s Very Chewy”
Viral Grand Forks Herald restaurant critic Marilyn Hagerty tasted one of chef Dominique Ansel’s mania-inducing Cronuts on Today this morning. In the segment, Today had “trendy New York items” like Ramen Burgers and Bantam bagel holes on hand, though Hagerty only had time to review the Cronut. It wasn’t clear whether she knew the backstory of the pastry when she gave her assessment: “Well, it’s very chewy, it’s very good. I think that I would like it with a cup of coffee, maybe in the afternoon … in the afternoon you can eat more.” Unfortunately for Hagerty, afternoon Cronut eating isn’t a possibility since the pastries sell out quickly to the people waiting in the epic line at Ansel’s SoHo bakery every morning.
(Source: http://download.macromedia.com/)
I SWEAR this phenomenon is also happening here in Los Angeles. It’s driving me insane because I keep thinking I’m turning into an old curmudgeon (I’m not, I swear!). I hope Eater LA does a similar test here in LA. Here are my top picks for noise: Bestia and Salt Air.
Decibel Levels in New York’s Hottest Restaurants
Critics, bloggers, and Eater readers frequently complain about noise levels in New York restaurants these days. Adam Platt wrote about the “Great Noise Boom” last month, and before that Robert Sietsema offered his own take on the noise problem. With this issue in mind, Eater set out to collect hard data on some of the worst offenders. Here, now, are peak decibel levels recorded at 19 of the city’s hottest restaurants in order of loud to loudest:
I love all the new, exciting foods coming out of Iowa and our country overall. Amazing time to have a love affair with American food and the natural, healthy, organic American food business.
Some Prosciutto Fans Turn to Iowa
NORWALK, Iowa — The decision came down to this: Would people buy prosciutto from a guy named Herb from Iowa?
“It was a crazy idea, but we didn’t think it was a stupid idea,” says Herb Eckhouse, the Herb from Iowa who spent some anxious years weighing that question. Racks of raw pork rolling into the refrigerated chambers around him suggest the answer.
It is Wednesday, salting day, so Mr. Eckhouse is preoccupied with the central task of making his prosciutto: coating the carefully trimmed hind leg of a pig with sea salt. “This is kind of the key time, so we want to make sure it’s done right,” he says. READ MORE
Awhile back I posted another New York Times article about Carl Edgar Blake and his award-winning Iowan Swabian Hall Pig. He also showed up on the Colbert Report with a couple of his little piglets. Stephen Colbert holds a piglet and eats prosciutto at the same time!
Oysters, oysters, oysters!!!!
Shell Game: Stack seafood, not bills, at EMC Raw Bar in Koreatown
As we’ve mentioned more than once in the past few months, there may be no better time than now to dive into fresh seafood in L.A.
The only downside? It usually results in a much lighter wallet.
Imagine our delight, then, when we discovered EMC Raw Bar & Seafood, an expansive wood-and-glass-lined restaurant located within Koreatown’s most opulent mall, City Center on 6th.
Daily from 5 to 7 p.m., a seasonal selection of $1 oysters is available, ranging from Chesapeake Bay Eastern bivalves to Kumamotos. Splashed with lime-jalapeño rice vinegar or truffled ponzu with fish roe, they’re a gloriously briny meditation on the purchasing power of a single Washington. READ MORE
This is by far my favorite cronuts post ever. Clearly not all fake cronuts are made alike.
The Ultimate Food Emporium Fake Cronut Taste Test
Following the news that Food Emporium had jumped on the Cronut bandwagon, Eater headed out to try to obtain some of the so-called “creme filled croissant donuts.” The Hell’s Kitchen Food Emporium apparently sold out of their supply yesterday, but at 12:30 p.m. the Union Square Food Emporium had a counter full of fake Cronuts in four different flavors and absolutely no line. Maria, the friendly woman behind the pastry counter, reported that the knockoffs were a hit, and that just today they’d already sold around 100. So how do these croissant donuts hold up to the real deal?
Oysters are amazing and we’ve been grilling them for a couple summers now. I think we saw a grilling show on tv and decided immediately that we had to try grilling oysters with different methods. With this from Dean & Deluca along with another post (coming shortly) from Tasting Table, I’ll have to post our fave recipes for Grilling Oysters for a Sunday Supper!
Five Ways to Enjoy Oysters This Summer
- Grilled
- Baked
- Steamed
- Fried
- On the Half Shell
Oh the cronut-craze continues with KNOCK-OFFS from pretty much everyone! Eater lists them all.
Cronut Knockoff Names, in Order
Cronut copycats are an international phenomena. Even Dunkin’ Donuts in South Korea is getting in the game. But New York pastry chef Dominique Ansel, who invented the croissant-donut hybrid, scored an international trademark on the term “Cronut” (and his lawyers are getting feisty). So the solution for bakeries who want to jump on the Cronut bandwagon is to come up with a new name. Some are inventive, some are not. Most are simple portmanteaus. So here now, cronut knockoff names in order:
25. Frissants
24. Dossants
23. Doissants
22. Dough’Ssants
21. Doughsánts
20. Doughssants
19. Brioughnut
18. CroBrios
17. Croughnuts
16. Croinuts
15. Crullants
14. Cray-nuts
13. Sconuts
12. Zonuts
11. Rownuts
10. Kronut Krullers
9. Crookies
8. Crumbnuts
7. DK Double Decker O-Nuts
6. Crobars
5. Cronots
4. Cro-Nots
3. Squats
2. New York Pie Doughnuts (NYPDs)
1. One of Those
Wow, I’ve not heard of most of these. What do you think? Will they work?
Eater Readers Share LA’s Best Restaurant Secrets, Part 1
Last week Eater offered up a pair of VIP tickets to Saturday’s Plate by Plate. To win, we asked readers to share their best kept restaurant secrets, and rather than keep these gems to ourselves, we’ve decided to spread the love to you, dear readers. This time around, we received so many great tips that we’re breaking them up into a series of posts. Below, some of the city’s best restaurant secrets, as determined by readers. Got another undisclosed tip? Feel free to add in the comments.
1) “Everyone loves Boiling Crab, but the wait at the Koreatown location, especially for a group, can be interminable. A secret: get your order to go. It comes in the same plastic bag as they serve in the restaurant. Then, go next door to Cafe Home, where, with the purchase of drinks, the staff will gladly spread out paper table runners for you to feast on your to-go order. There is usually little to no wait at Cafe Home. You’ll see other in-the-know patrons chowing down on Boiling Crab inside. Cafe Home shares the same entrance hallway as Boiling Crab.”
2) “Black Hogg – Sous Vide Egg on Brioche Toast.”
This actually happened the other day but still worth posting!
Bars and Restaurants Boycott Russian Vodka
Yesterday Paul Hurley, the president of the United Restaurant and Tavern Owners Association, joined Paddy McCarty, the owner of Nevada Smiths, and a handful of other bar owners to pour bottles of Russian vodka into the street. The stunt was a token of protest against Russia’s recently instituted “gay propaganda” law, and is a part of the association’s call for a city-wide boycott of all Russian liquor.
So far over 200 bars and restaurants in the city have trashed their supply of Russian vodka. They follow in the footsteps of bars across the country that have already done the same, in order to show their disapproval for the Russian law, which allows the government to fine or deport anyone who supports LGBT culture in any way. READ MORE