Screenshot from Jose Andres' Twitter page
Screenshot from Jose Andres' Twitter page
The name of the latest restaurant from Michael Hide Cardenas (Sushi Roku and Lazy Ox Canteen) gets to the point: Taberna Arros y Vi, or Rice and Wine Tavern. As Cardenas simply puts it, "a lot of our dishes incorporate rice and wine." The restaurant in Santa Monica began serving multi-regional Spanish cuisine in Santa Monica since last month, June 12 and had a recent grand opening on Thursday, July 18.
Facebook/Taberna Arroz y Vi Paella at Taberna Arros y Vi
"We do a lot of Catalan," says Cardenas. "That's Barcelona, Valencia. We have pinxtos from the Basque area. We use the chorizos from the Andalucia. Spain is such a diverse country, whether it's Basque or city food in Madrid. There's a lot of different flavors coming from each region."More »
In this rendition of LA Weekly's Venn Food Diagram, we are investigating the increasingly popular Mediterranean Spanish cuisine to compare what Angelinos think make up a Spaniard's diet versus what our flamenco-dancing friends actually eat.
Sandra Cordero has been presenting food with art in Los Angeles since her days at Royal/T. She moved from New York City to help open the now-closed art gallery café, eventually stepping away from the front as general manager to helm the kitchen as chef. This Thursday, April 25, through Saturday, April 27, her company Cordero Negro and non-profit organization ART from the ashes will collaborate in Comida y Arte, a restaurant and art exhibition pop-up, at The Wine Vault in Glendale.
Anna Ostberg Casanova Tierra y mar paella by Sandra Cordero
Cordero chose paella as the main entree for her three-course dinner menu. It reflects best her sensibilities as both a chef and a guest. As she describes, a well-made paella allows each ingredient to stand out.
"The rice gets the flavors from everything, but if done right you're supposed to taste all the ingredients on its own. It's not supposed to be a big mush of flavors," Cordero says. "You know some kids who had everything separate and don't want to mix it? I was one of those."More »
According to the AP, Ferran Adria's legendary -- and shuttered -- restaurant elBulli will be reopening, maybe as soon as next fall. But don't start stuffing your suitcases with Euros yet: Adria told the AP that he's not sure as to the location, or the time, or the duration -- although it seems to be for about a month -- or even who will get
Wikimedia Commons Ferran Adria tickets reservations to the show. Because the restaurant isn't reopening exactly as a restaurant but as a rehearsal set on which to train the actors playing the chefs in an upcoming movie about Adria and elBulli.
It's also possible that Adria might not even reopen the real elBulli, now used as a school, but might choose to have the famed restaurant rebuilt elsewhere -- like, say, on a Hollywood studio lot. Awesome. Who needs to fly to Spain when we can drive over to Paramount or Sony to eat tapioca of Iberian ham or razor-clam sushi with ginger spray.More »
Set to unfold this Sunday, July 1, the 2012 Euro Cup Final is a familiar tale of the tape. On one side, you have Italy's defense, which stays at home and plays it safe, slurping down zabaglione and soaking up an opposition's assaults -- sort of like how the bread in a ribollita soaks up broth. On the other side, Spain's defense is no slouch either, especially when it comes to goalkeeper Iker Casillas, who eats up shots the way our husky uncle hoovers up canapes. Furthermore, a unit ominously dubbed Pata Negra or the "Black Hoof," Spain's burly midfielders have a passing game as silky and sweet as their porky namesake's flesh. On the soccer field, it's a clash of perennial titans. On the dinner table, the match-up is no less compelling.
THrants Busby's patrons watching the wrong kind of football
Do you ever find yourself having this reccurring nightmare in which you're hanging out with Ferran Adriá in San Sebastián and he starts showing you these crazy ingredients but you can't understand a word of his thick, heavily accented Catalan?
La Tienda I is for Idiazábal
Uh, yeah, us neither.
But on the off-chance you want to learn more about the culinary vocabulary of Spain, which might prove handy when perusing menus these days, online Spanish food store La Tienda has launched Learning@LaTienda, an interactive website to help España neophytes familiarize themselves with cuisine and culture by using flash cards, regional bios and "hablo" images.More »
Fire and rice. No, James Taylor has not released a new album. We're talking about paella. Really good Paella by Castillan chef Alberto Herraiz, owner of Fogón, a tapas bar in, of all places, Paris. Yeah, it's going to be one of those summers of sweaty culinary contradiction. Aren't they all.
The just-released cookbook - with a very cool white cloth cover trimmed in red stitching, incidentally -- is highly focused on the subject at hand. As the press release reminds us, "Most people don't realize that [paella] can be savory or sweet, and can include ingredients as diverse as rabbit and crab, coconut and mango. Paella doesn't even have to be made with rice - it can be made with bulgur, quinoa, or almost any other grain. Alberto Herraiz presents [paella's] limitless variations."
Great. So how's the book?More »
Ben Calderwood Slivers of Jamon Ibérico glisten
Consider for a moment the casual brutality of the jamonera, little more than a wooden plank and a upright clamp in which to mount a leg of ham. The shank end is secured to the clamp via a spike or bolts, making it easy to shave the gelatinous flesh from the bone. It's a utilitarian apparatus, albeit one conceived for the exclusive purpose of butchering the skinned and dismembered thigh of a hog. One cannot deny the fascination, even appeal, of such an atavistic display, where no attempt is made to disguise the carnality of the act.