Testing Out the Test Kitchen


 
by Sophie Gayot

 
 
Last night, I parked by chance in front of Test Kitchen for an appointment I had in the West L.A. neighborhood with Hollywood’s favorite publicist Michael Levine. So I decided to pop in to the pop-up restaurant afterwards. I wanted to find out what exactly the restaurant is and to see who was cooking. The chef turned out to be John Sedlar of Rivera.

 

Continue reading “Testing Out the Test Kitchen” »

Enjoy San Diego Restaurant Week

Jsix restaurant in downtown San Diego, CA
Jsix restaurant in downtown San Diego, CA

 by Jeff Hoyt 


San Diego Restaurant Week features more than 180 of San Diego’s best restaurants offering fixed price, three-course meals for $20, $30 or $40. Starting this Sunday, San Diego-area diners can save money while dining out. Choices range from A.R. Valentien and The Grill at The Lodge at Torrey Pines in North County to Vincent’s in Escondido to Downtown’s Bice Ristorante and Jsix. Reservations are recommended, but not necessary.
 


San Diego Restaurant Week occurs twice a year. Besides September 19-24, it is also scheduled to be held January 16-21, 2011. For more information and a complete list of participating restaurants, visit www.sandiegorestaurantweek.com.
 


Stay on top of the San Diego dining scene with San Diego Restaurant Reviews, News, Culinary Events and Wine Dinners.

And One Burger for the President

Former British Prime Minister Tony Blair's memoirs, A Journey: My Political Life
Former British Prime Minister Tony Blair’s memoirs, A Journey: My Political Life

by André Gayot


On this proposition, scientists are, at least, unanimous: “We are what we eat.” Fine, but even if I trust the verdict, I am not sure of what it means and entails exactly.


For example, in what capacity could we, with the content of our plates, supersede or contradict the Darwinian theory of evolution? Would it be possible via eating to transform ourselves into creatures different than the ones pre-determined by our genes? Without digging too deeply into this philosophical comestible matter, one sure thing is that eating is the most common and frequent act of our lives. We all — including the Pope, the Kings and the Presidents — do eat, but some of us do it better than others. As to ourselves, if we are smart enough in that endeavor, the Presidency of the United States could very well be in our lunch box. Continue reading “And One Burger for the President” »

Berry, Berry Good

Since strawberries are available all year round, mix it up with our recipe for a light strawberry milkshake, which is featured in our September Edition of The Food Paper Newsletter
Since strawberries are available all year round, mix it up with our recipe for a light strawberry milkshake, which is featured in our September Edition of The Food Paper Newsletter

by Jeff Hoyt


The traditional strawberry season ended last month, but due to new farming methods, you can still enjoy fresh strawberries at grocery stores and farmers markets today. Why not try a light strawberry milkshake? The healthy recipe is featured in our latest edition of The Food Paper newsletter. If you want something lighter, it also details why drinking matcha tea is good for you as well as the top 25 brands of bottled water!

After All a Classic is a Classic

by Sophie Gayot

At the end of July, I finally discovered Lawry’s The Prime Rib. It seems that time has stopped at this 1938 Los Angeles institution, but customers haven’t stopped flocking there. The valet parking was so crowded, I ended up having to park in the street.


I have no idea how the food was there over 70 years ago, but I am sure it has not changed too much. Its founders, Lawrence Frank and Walter Van de Kamp, should be proud of their creation. But it is a daring challenge in 2010 for the third generation of owners with the evolution of the cuisine and the décor of restaurants in Los Angeles and other parts of the world. Continue reading “After All a Classic is a Classic” »