L..A. Loves Alex's Lemonade Stand - this Sunday

The culmination of the the food festival season that began in June with Taste of the Nation concludes this Sunday at Culver Studios for the 2nd annual L.A. Loves Alex's Lemonade Stand.  The event, a fundraiser to fight pediatric cancer, is spearheaded by the Lucques / AOC team of Suzanne Goin and Caroline Styne, and Goin's husband David Lentz of The Hungry Cat troika.  The event will be held Sunday November 6th from 1 p 4 pm; tickets are $175 or $400 for VIP.  No tickets will be sold at the door.

In addition to Styne, Goin & Lentz, participating chefs include a who's who of Los Angeles chefs as well as several high profile friends who are flying in, including Jonathan Waxman of Barbuto in New York.  Other chefs flying in for the fundraiser include some of the best regarded female chefs in the country including April Bloomfield of the Spotted Pig in New York, Maria Hines of Tilth in Seattle, Gabrielle Hamilton of Pruhttp://www.prunerestaurant.com/ne in New York and Susan Spicer of Bayona in New Orleans.

The LA contingent is no less star studded and includes Vinny Dotolo and Jon Shook from Animal, Michael Cimarusti of Providence, Nancy Silverton and Matt Molina of Mozza, Neal Fraser of Grace, and Zoe Nathan of Huckleberry, among many others.  Click here for a full list of participating chefs.  The talent is pretty incredible for one event, particularly one in only its second year of operation.

For the cocktail contingent, there is also plenty to delight including Neal Bodenheimer from CURE in New Orleans, Greg Lindgren from Rye in San Francisco and Eric Alperin of The Varnish in Downtown Los Angeles.  If the fruit of the vine is more your style, over 30 wineries and importers will be represented, so it will be impossible not to drink well at Alex's Lemonade Stand.

The festivities will be emcee'd by Jimmy Kimmel and honorary co-hosts Neil Patrick Harris and his partner David Burtka will be in attendance.  Don't forget to bring your checkbook for the silent auction.

If you want to get the most out of this event, I recommend that you purchase the Thrillest VIP pass, which entitles you to enter an hour early (11 AM instead of 12 Noon) and includes a special mixology session with Eric Alperin of the Varnish.  Alperin is one of the modern masters of cocktails, so this is a unique opportunity as well as a great deal.  The Thrillest VIP option is only $225, vs $400 for a standard VIP admission ticket, so support a good cause and eat and drink to your heart's content all at the same time.

Giving back to the community was never so delicious.

L.A. Loves Alex's Lemonade Stand: Website
Thrillest VIP Tickets

Culver Studios: 9336 Washington Blvd, Culver City

Speakeasy Seventy 7 Opens in Culver City

Down a quiet alley in Culver City the red neon cocktail sign is illuminated.  A door is guarded by a gentleman who asks you for the password of the day to gain entry.  An illicit gambling den? A house of ill repute? No, Seventy 7 is the latest cocktail bar to open in the style of the neo-speakeasy.  The small space is decorated in 1920s style and the waitresses look like they could begin dancing the Charleston at any moment.

You can't recognize the space as the former home of Japanese diner Tokyo 77 as the newly installed decor erases all trace of the past to transport customers back to the dark ages of Prohibition when liquor could not be openly served.  The bar itself has an excellent collection of spirits including Whistle Pig Rye, Yamazaki Whisky from Japan, and Hendrick's, Plymouth and Beefeater gins.

Photo courtesy of Seventy 7

The cocktail menu has eight selections, all on the sweet side.  I recommend asking for a classic like the Sazerac I saw several gentlemen ordering if you do not require a healthy dose of sweetness in your beverage. I wish the management had sufficient confidence in their customers to offer a menu that didn't have to offer a Smortini with vanilla schnapps and godiva chocolate liqueur.  If the clientele has made the effort to dress up (there is dress code, so no jeans, t-shirts, athletic shoes or ball caps) and find there way down the darkened alley to this gin joint, odds are they are willing to try something new.

The space is beautiful and its a cool vibe, so I'd go back and get an Old Fashioned or Manhattan and enjoy the Flapper Era ambiance.  It feels a world away from Culver City.

Seventy 7: 3843 Main Street, Culver City, CA.  Follow them on twitter for the daily password: @seventy7la

Seventy 7 Cocktail Menu:

Peter Piper ($14)
Hendrick's Gin, fresh dill, cucumber, pickle juice and creme fraiche garnished with cucumber and a baby gerkin pickle

East LA Cafe ($13)
Rum Chata, Pearl Coconut Vodka, rhubarb bitters sprinkled with cinnamon

Moulin Rouge ($15)
Lucid Absinthe, Plymouth Gin, muddled strawberries, passion fruit puree, simple syrup

Blind Pig ($12)
Shot of Pig's Nose 5 Year Old Blended Scotch Whiskey and a beer

Velvet Underground ($12)
Champagne, Velvet Falernum, Creme de Violette

Jack and the Beanstalk ($14)
Gentleman Jack, Carpano Antica Vermouth, muddled watermelon, vanilla bean syrup

Smortini ($15)
Wodka Vodka, vanilla schnapps, Godiva chocolate liqueur, graham cracker crust and toasted baby marshmallows

Plaid Bikini ($13)
Michael Collins Irish Whiskey, Pages Elderflower syrup, Yellow Chartreuse, grapefruit juice, old time bitters

Scenes from the Eat Real Festival: Los Angeles 2011

This past weekend was the first Eat Real Fest in Los Angeles.  The festival, which was held at the Helms Bakery complex, has been held in Oakland for three years and this was the first Southern California edition.  The festival, which is likely to become an annual event, celebrates local and sustainable producers of all things food and drink. Attendance was free, only the food, drink or merchandise purchased cost money.

Part of the local food purveyors offering food were a fleet of food trucks, which had people lining up to munch on their vittles.  Other options included the highly regarded Big Mista's BBQ, which cooked "pig candy" and chicken wings among other items.  A fellow attendee, Nick from TreasureLA, particularly enjoyed the pig candy.

I found the chicken tamales ($2.50 each) from Corn Maiden to be a nice mixture of sweet and spicy with the salsa proving a kick.  The tamales were made without lard, which was a draw for me as I do not eat pork.

There was an outdoor beer garden as well as several spots indoors to quench your thirst with beer and wine.  Above, folks lined up to get some Firestone Walker beer.

Alex Jermasek, an apprentice butcher at Lindy & Grundy, won the Chicken Breakdown competition.  Below, he hoists his chicken trophy in triumph.  Amelia Posada and Erika Nakamura, the eponymous founders of Lindy & Grundy cheered his victory.

Despite it being the weekend of Carmageddon, thousands attended the free festival, which did create some long lines and waits for food.  The demand exceeded many vendors expectations, and some like Creme Caramel LA sold out of everything they brought.

The event ran smoothly and attendees were in good spirits, so I look forward to the return of the festival next summer, and hope to try Creme Caramel's treats before then.  Keep up to date on Eat Real happenings at their website: www.eatrealfest.com

Eat Real Festival is Coming to Culver City

Next weekend, on July 16 and 17 the Eat Real Festival comes to the Helms Bakery Complex in Culver City.  Yes, that is the weekend of Carmageddon, but this event is too good to miss, so if you live far away, arrange to stay with friends as you will be kicking yourself if you don’t make it there.

Anya Fernald who founded the festival (and went to college with me) discussed the many demonstrations and workshops on offer, “from making jam, sauerkraut or bread, raising backyard chickens and bees, to seeing the artistry involved in butchering a steer or pig.”  All of the demonstrations are free as is attendance at the festival; that is a price I can get excited about.  The only cost of attending is buying food to eat, beverages to drink or shopping from the local vendors, and all prepared food will be $5 or less and incorporate regionally sourced and sustainably produced ingredients. 

I am particularly looking forward to the tomato sauce making workshop with Evan Kleiman, the host of Good Food on KCRW, and to the butchery competition with Amelia Posada and Erika Nakamura of local butcher shop Lindy & Grundy. The Beer and Wine gardens featuring local crafted brews such as the Bruery and Stone, and regionally grown wines should also be particularly fun.  If you think you will be sipping the suds, Thrillest is offering an unlimited beer and wagyu hotdogs deal for $29, which is a good value.

The LA Eat Real Festival is building off previous events in the Bay Area and should be a fun showcase for local producers of sustainable and tasty foodstuffs.  The opportunity to have a whole day of entertainment for free is reason enough to check out the fest.

To learn more, go to their website at http://eatrealfest.com/event/Los%20Angeles/California/2011

L'Epicerie: Sébastien Archambault Comes to Culver City

If I told you that a celebrated chef known for cooking French food had gone to work in a small French cafe in Culver City you might either be surprised or respond that you had already heard about Walter Manzke consulting at Le Saint Amour.  That the chef I am referring to was the executive chef at a restaurant in Corsica when it earned a Michelin star should intrigue you.  The acclaimed chef is Sébastien Archambault, who garnered acclaim at RH at the Andaz for his cooking of the cuisine of southwestern France, and his new home is L'Epicerie, the cafe, market and wine shop owned by Thierry Perez.

Chef Archambault

L'Epicerie has one of the most attractive happy hours in town with half a dozen small plates, four wines by the glass and three beers all for $3 each.  At those prices you can't afford not to try these dishes and drinks.  The happy hour menu changes frequently but this week the food offerings included Tortilla de Patatas, Marinated Anchovies, Farmers' Market Vegetables, Chicken Wings Confit, Field Mushrooms and a Bread Basket.

The Farmer's Market Vegetables are an array of vegetables pickled in champagne vinegar and served in a jar.  Yes, those jars are everywhere right now.  Carrots were a highlight, nice and crunchy with the acidic kiss of the vinegar.

Chicken Wings Confit is a fun idea but it just didn't work in that the bones in the tiny pieces did not make it easy to eat.

Tortilla de Patatas tastes good but is perhaps too refined.  Tortilla is a rustic dish and this version appears overly dainty.  I'd still recommend it, but it doesn't remind one of a serving of tortilla in a tapas bar in Spain.

At the bar, there is also a tapas menu.  The Beef Tongue ($5) was quite good, though not as good as the version at FIG. The tongue is served sliced. The Duck Foie Gras Terrine ($8) is three country bread crostini with plum chutney and duck foie gras on top of each.  These are rich and a tasty way to begin a meal or to accompany a glass of wine.  The Pere Anselme, Vin de Pays d'Oc Syrah from the Languedoc ($3) is a pleasant accompaniment to these dishes.

Beef Tongue

Duck Foie Gras Terrine

There are three Perigord specialties on the menu, including Traditional Tourain ($8), a garlic and chicken soup, Escargot a la Perigourdine ($14), snails with Serrano ham in a white wine sauce and Perigord Cassoulet ($22),  a healthy portion of pork belly confit, Toulousse sausage and white beans.

Perigord Cassoulet

The Duck Confit ($21) from the Poultry section of the menu comes with sautéed potatoes sarladaise (potatoes cooked in duck fat).  The confit is excellent and is one of Chef Archambault's signature dishes that he gained notice for at RH at the Andaz.  He said that it is a dish that his grandmother made and dishes like that are passed down as his heritage.  The duck is crispy on the exterior and on the inside has the yielding texture of short ribs.  The potatoes absorb the rich fat of the duck and are a decadent companion to the meat.  This dish calls out for a glass of red wine.  No diet food here, this is a refined vision of the rustic fare of the French countryside.

Duck Confit

L'Epicerie is certainly worth exploring.  The price point is quite attractive; you can graze on happy hour offerings or dive into the full menu.  The flexibility is unusual.  The overall experience is good cooking and good value.

My visit was hosted.

L'Epicerie: 9900 Culver Boulevard, Culver City. Phone: (310) 815-1600 Website: http://www.lepiceriemarket.com/

Now On Tap: City Tavern in Culver City

Exterior

City Tavern in Culver City has gotten a lot of buzz in the few weeks it has been open.  The new restaurant and bar, from the owners of nearby Rush Street, is a craft beer focused establishment in the heart of Culver City's restaurant district.  They have three booths that have beer taps at them for self service, a first in the state.  Not surprisingly, these booths have generated a lot of notoriety and demand - you need to book in advance if you hope to pour yourself some draft beer from the comfort of your six person booth.

Interior

The interior is comfortable and if anything smaller than I expected.  The decor is modern gastro-pub with exposed brick walls, reclaimed wooden floors and a copper and walnut bar.  The ceilings are high, giving the tavern a light and airy feel.  There is also outdoor seating (top picture) on the front patio with wooden tables and chairs.

City Tavern has 22 beers on tap with an all-California list, which provides a broad sprectrum of craft beers to try.  Even better, the beers are served in three sizes, labeled taste, glass or share.  The taster glasses, which are the same size as the water glasses, are a great idea as they allow customers to try a variety of beers over the course of their meal.  Breweries represented on the draft list include The Bruery, Craftsman, Sierra Nevada (with the great Oliva I enjoyed at ColLAboration), Cismontane, and Eagle Rock among others.

Crudo

On a visit last week with Nick of TreasureLA, we had the opportunity to try a large swathe of Chef Jessica Christensen's menu.  We began with the Crudo (above), the Oysters and the Grilled Cheese sandwich.  I did not try the oysters ($15) but Nick was pretty pleased with them.  The grilled cheese sandwich ($8) is made with pimento cheese, a Southern touch.  The grilled cheese was fine but the crudo ($13) , which was made with hiramasa, crushed coriander and fennel, was rather bland.

Carrots

Things perked up with the next set of dishes.  We got the salt roasted carrots (above), the arctic char (below), the french fries (unpictured), and the olive oil poached New York strip steak (below, bottom).  The carrots ($5) were too sweet; not naturally so, it tasted like the sauce they were in was overly sweetened.  However, the french fries ($5) were excellent.  Served with toasted garlic and parsley, the fries were crisp, hot and full of flavor.

The arctic char ($16) was also a winner.  The fish was served with cippolini onions and potatoes in a sherry jus.  The char had a nice texture to it and the onions, potatoes, artichokes and jus were all well suited partners for it.  It was attractively presented and felt like a Spring dish.

Fish

One of our other favorites was the New York strip steak ($17) which was prepared sous vide by poaching it with olive oil and was served with crispy potatoes.  The steak was well seasoned and cooked perfectly medium rare.  The little potatoes served with it were almost like tater tots with thicker skin/crust.  This was an excellent finish to the savory portion of the meal.

Steak

At City Tavern, the environment is comfortable, the food by and large well executed and fairly priced, and the beer selection is very good.  This is a spot that is easy to come back to or bring friends to as the menu is accessible but not boring.  Occasionally the crowd would get loud when there was a big play on either of the TVs above the bar tuned to sporting events, but that comes with the tavern/pub-like environment.  City Tavern is a place to relax and hang out with friends over a meal and some beers; fine dining this is not, nor is it meant to be.  It is a definite step up from other burger and beer type of spots in the neighborhood, without any of the pretentiousness or high price points of the gourmet restaurants nearby.

Our meal was hosted.

City Tavern: 9739 Culver Blvd, Culver City. Phone: (310) 838-9739.  Website: www.citytavernculvercity.com

First Look: Lukshon

Lukshon, the new restaurant from Father's Office chef Sang Yoon, has been packed ever since it opened last month in the Helms Bakery complex in Culver City.  It is an Asian restaurant and unlike either location of Father's Office, it takes reservations.  There is a decent sized bar, some communal tables, an interior and exterior tables.  The cocktail program is small, only five cocktails including their take on the classic Singapore Sling.  The Fujian Cure (below) is made with Isle of Skye 8 year Scotch, lemon, galangal and lapsang souchong black tea.  The cocktails are measured with jiggers, a good sign.  The cocktail was fine, a little smoky, but nothing to get excited about one way or the other.  The bar is only stocked with the ingredients for the five cocktails, so the bartenders do not have the flexibility to go off menu, even to make a standard such as a martini or Manhattan.

The menu states at the bottom "no menu modifications or substitutions please", which is not a surprise from Chef Yoon.  On a recent visit with writer Simon Majumdar and another friend, we began with the Spanish mackerel (below).  This was a refreshing way to start and the fish tasted fresh with the vinegar bringing out flavor.

Next to arrive was the beef tartare, which arrived in a row of little pyramids stacked on top of cucumber slices along a long rectangular plate.  The tartare also included chilies and herbs. The beef was diced into very small chunks and each serving could be eaten in a single bite.  The five on our plate did not last long.

The duck popiah were like a summer roll, with the delicate soft wrapper and the duck inside.  The sauce for it was a house made hoisin sauce, which went well with the confit of duck.  I enjoyed it, but preferred the beef tartare.  I didn't love the texture of the wrapper.

The spicy chicken pops lived up to their description.  These drumettes are seasoned with garlic, kecap manis and spicy sichuan salt.  They were not as sticky as they looked but packed a punch.  Not everyone in our party was into this dish.  When so much Asian food on the Westside (and sometimes Thai town) has the spice level toned down to Western tastes, it is refreshing to see a genuinely potent dish like this on the menu, although I wish the aggressiveness had been lowered just one notch to provide more nuanced flavor.  The concept of chicken lollipops is playful and they are easy to eat finger food.

A favorite was the lamb sausage roti canai with chana dal, cumin, mint and pickled cauliflower.  Others at my table quibbled with the description of the base as a roti.  The lamb, mint and garbanzo beans were a great combination.

A rice dish and the chang mai curry noodles were enjoyed by the others but were not photographed.  The Short Rib Rendang (below) is described as being prepared with Malay spices, red chile lemongrass rempah and coconut cream.  This dish was not what we had expected.  The meat tasted like cured brisked, more like pastrami than corned beef, but not like short ribs.  It was interesting and had a soft texture.  It was good but just different.  Not something I'd rush to order again.

The okra and potato side dish was one we had difficulty getting.  A runner first brought the brussels sprouts, which we hadn't ordered, but took it away when we said we had ordered the okra.  A bit later a new batch of veggies arrived, and you guessed it, brussels sprouts again.  We told the runner that we had asked for okra and this was the second time we had received sprouts.  He then said that he had brought us okra before and we had sent it back.  Okra and sprouts look nothing alike and all three of us at the table know what each one looks like.  The runner's obnoxious attitude was not appreciated.  It was annoying enough to have the wrong dish brought to us twice without the runner giving us attitude.  Our server was apologetic for the unprofessional manner in which the runner acted and comped the veggies, which were actually quite tasty.

We finished up with the complementary dessert.  It is a nice touch to offer each diner a small dessert on the house to end the meal on a sweet note.  We drank the 2001 Prinz Riesling which was recommended to us by the excellent sommelier.  The wine list was full of rieslings, gruners etc, which complement the food.  The main drawback to the list is that there are no red wines by the glass.  There are half a dozen whites, but no reds as they have yet to find a red that works well with their wine system of taps.  This seems kind of silly.  They are leaving money on the table by not having an option for red wine by the glass.  When we made it clear that we weren't interested in another bottle, the sommelier said he understood and was polite.  However our server was kind of pushing the liquor and wasn't exactly subtle about it.  No we didn't want another glass of scotch or a cocktail.

The service issues and the relatively high price point overall make it unlikely that I will add Lukshon to my rotation any time soon. I'd go back, but don't need to rush over there. Hopefully on my next visit they will be in a rhythm and will have figured out a way to make red wine by the glass work.

Lukshon: 3239 Helms Avenue, Culver City. Phone: (310) 202-6808. Website: http://www.lukshon.com/

Tokyo 7-7 Closing December 18th

After thirty years Tokyo 7-7, one of the last bastions in the core of Culver City that has resisted gentrification, will be closing next week due to rent increases.  The breakfast and lunch spot sits off an alley behind such upscale restaurants as Fraiche and is a relic of a bygone Culver City.  The menu is a mix of traditional American breakfast standards and Japanese items like teriyaki.  For example the Royal section of the breakfast menu is open-faced omelets with onions served over rice or with potatoes with options such as hamburger or Hawaiian.

The prices at Tokyo 7-7 are a bit of a time warp as it is easy to have a complete meal for $5 and at breakfast for $3.  The establishment has had cheap rent for decades, enabling them to offer reasonable prices, but those days have come to an end.  The food is not destination-worthy but if you are in the neighborhood then you should check it out before Saturday December 18th, the last day to get the Tokyo 7-7 Special of Cha-Shu, Sunomono, Tamagoyaki, Miso Soup and Rice, all for $6.10.  These days sleek spots like Libra and Epicerie are opening in the neighborhood; places like Tokyo 7-7 are closing and are not being replaced.

Zach from Midtown Lunch and I had lunch there yesterday and came upon the closing sign.  We ordered a variety of items including the signature Tokyo 7-7 Special, and the Chicken Teriyaki Bowl.  When the doors close for the last time on a week from Saturday it will be the end of an era, not just for the restaurant but for the neighborhood.

Tokyo 7-7 Coffee Shop: 3839 Main Street Culver City.  Located in the alley behind main street and behind the Cardiff Avenue parking structure.  Phone: (310) 204-5728.  Open Monday - Friday from 7 am - 3 pm and Saturday 8:30 am - 2 pm.  Only until December 18th.

The Fraiche Truffle Burger: Decadent

Chef Ben Bailly knows from decadent; until a week ago he was the executive chef at Petrossian, the caviar emporium and cafe on Robertson.  Last week Chef Bailly took the helm at Fraiche, the Culver City institution that had been treading water since Chef Jason Travi left last autumn, and immediately posted a Tweet about his new truffle burger.  As soon as I saw the tweet, I knew I had to have the burger as soon as possible, so I made plans to go to Fraiche the next day.

The burger (in closeup above, shown with fries below) is $12 and is served with an onion fondue, Boschetto al Tartufo (truffle cheese) and truffle aioli on a grilled brioche bun.  French fries with the skin on were served with the burger.  The Boschetto cheese is a blend of cheese and cows milk and is studded with truffle bits.  When the cheese is melted over the burger, it infuses the truffle aroma and flavor into each bite, which is reinforced with the truffle aioli.

The brioche bun is soft yet can hold the juices from the burger without falling apart.  The grilling of the bun certainly helped.  The burger and fries is a satisfying meal and fairly priced for a burger of this quality in a comfortable restaurant environment.  An egg on top is available for $2 more, but with all the truffle and beef flavor, I passed on that.  Yes, I did enjoy the burger and the fries; I suspect I will be having them again soon. Ample ketchup was served upon request.

If you find yourself with a group, the Potted Smoked Trout is a good shared appetizer.  It is served in a jar and includes lemon, chives and creme fraiche.  The trout is a chunky pate and has a strong but not overpowering smokiness to it.  This is a rich dish that would be difficult to brave solo, although I know several people who could do it justice.  The presentation is attractive and simple, and reminiscent of the way Bouchon serves their foie gras and salmon rillettes.  This dish is only $8.

Fraiche Restaurant: 9411 Culver Blvd, Culver City.  Phone: (310) 839-6800.  Website: www.fraicherestaurantla.com

Sunday Lunch at Waterloo & City

Waterloo and City, the British Gastropub which recently opened in Culver City is now home to a Sunday Lunch, a more savory version of Sunday brunch, and a development I heartily approve of. I was invited to check out the new offerings and dutifully ate my way through much of the menu. Chef Brendan Collins (pictured below), a partner in the restaurant, was there to talk about his philosophy. Collins is a believer in nose to tail dining, "You should respect the animal and every part of the animal should be used. A chef should be able to make every part of the animal taste good," he said.



We began the meal with a groaning board of pastries, including croissants, scones, chocolate chip cookies and fixings including Nutella. The scones were not too dense and the croissants were airy and flaky.



One of the main attractions of Waterloo & City, whether at lunch or dinner, is their house made charcuterie. The options include smoked salmon and potato terrine, chicken liver and foie gras mousse, beef drippings in a jar, foie gras in a jar, duck country pate with orange marmalade and a venison terrine, among others. We arranged for a sampler platter, pictured below. Collins mentioned that demand for these dishes had far exceeded expectations and they had been selling out of many of their charcuterie dishes daily.



My favorite of the terrines and pates was the smoked salmon terrine with fried egg and gribiche. The salmon was alternated with potato in a beautiful pink and white striped presentation. The fried egg sat on top. This dish is an ideal way to begin a Sunday Lunch as the salmon calls to mind the traditional lox of brunch but the dish is raised to a new level of refinement. The photo below does not do the dish justice.



Another favorite was the foir gras in a jar, simply decadent and a great way to spread the love (and salt and fat) around a piece of toast. Creamy in texture and full of flavor, this is foie done right. A jar is enough for several lunchers to share and could work as an appetizer, side dish or dessert.



As we are in the peak of summer, corn soup is a great way to take advantage of the bounty. The corn soup was sweet. The portion is large rather than dainty, so be prepared.



When I saw Corned Beef Hash, Eggs, Bernaise on the menu, I knew I had to order this dish. It arrived to the table in a skillet with the egg and sauce on top of the hash and some small toasts fanned out on top. Surprisingly this was not my favorite element of the meal, so my quest for great corned beef hash in Los Angeles continues. The beef is prepared in house, not like the canned varieties you see all over town. In fact, over 95% of the components of the dishes are prepared in house, whether its the pastries, the charcuterie or the corned beef.



A fellow fresser ordered the Roast Beef, which came with Yorkshire Pudding and some veggies. This is the traditional British Sunday Lunch and was well executed. The roast beef had real beefy flavor and the puddings were fluffy; this is a real meal, not some wimpy pancakes and is only available on the Sunday Lunch menu, not the dinner menu.



When it comes to desserts, I'd usually rather have a nice piece of cheese, but I make an exception for the Sticky Toffee Pudding with Milk Ice Cream and Salted Caramel. This is an appropriately rich way to end your lunch, with a stick to your ribs dessert. The toffee pudding was gooey, sweet, salty and delicious.


Overall Collins & crew have created a comfortable environment with ambitious but accessible cuisine, where the vibe is comfy and genial. The starters are $9 - $11, the egg dishes are $10 - $16 and the mains are $15 - $19. Desserts are $6 and are large enough to share, even if you want to keep them all to yourself.

Waterloo & City: 12517 West Washington Boulevard, Los Angeles/Culver City. Phone: (310) 391-4222‎. Website: waterlooandcity.com‎

Taste of the Nation 2010 Recap

Last Sunday over 1,500 food fans, chefs and vintners got together to raise money for Share Our Strength, an organization dedicated to fighting childhood hunger in America, at the annual Taste of the Nation event in Culver City.

Over 40 local restaurants participated by providing sample size portions of their food. Attendees could try as many of the foods as they wanted, and fortunately the lines were manageable for almost all vendors, with the exception of the Gelato Bar, whose icy offerings were much in demand on a hot day.

Chef Michael Voltaggio of The Dining Room at the Langham in Pasadena did a cooking demonstration on the main stage and also got inked a new tattoo in honor of the charity event.

Mozza, Bottega Louie, Patina, Bar 210, Hatfields, The Bazaar, Sprinkles, and Loteria Grill were just some of the restaurants represented.

My favorite tastes of the day included the short ribs with potato puree from Hatfield's, the hamachi from Patina, the torchon of foie gras and the salad of heirloom tomato, watermelon and feta, both from Bottega Louie. Both of the Bottega Louie offerings were excellent and the watermelon and tomato salad was perfect and refreshing on warm summer day. I can't wait to get to the restaurant to try the full menu.

The FIG station was serving hot dogs, in order to promote their newly launched FIG Hot Dog Cart, which is available poolside at the Fairmont Hotel on weekends. It seemed silly to offer a full sized hot dog (they were quite large) at an event at which people were grazing from dozens of booths. I was also disappointed when after it turned out that both toppings on offer included pork (which I don't eat), they weren't willing to let me try one without the toppings (which I could see them adding literally in front of me.) "We are pork friendly," the smug member of the kitchen staff said. His attitude made me question whether I should bother returning back to FIG again.

Below are selected photos from the event:

Executive Chef Tony Esnault & Pastry Chef Waylynn Lucas of Patina.

Marcel Vigneron of Bar 210 with his pomegranate spheres.

Karen Hatfield of Hatfield's plating.

Sam Marvin of Bottega Louie.

The wonderful torchon of foie gras with apple gastrique and marcona almond brittle from Bottega Louie.

The albacore sashimi with onion sauce in a cocktail glass from K-Zo.

The delicious vanilla panna cotta from Mozza.