Tag Archives: Food

New Issues: “Los Angeles Magazine – July 2020” – Real Estate & Takeout

L.A. real estate in the post-pandemic era is about to undergo massive changes as millions work from home, hipster hoods falter amid retail meltdown, and the city’s newest hot spot might be monopolized by the richest man on Earth. Will massive home equity growth come to a crashing halt? Or will the residential market reset to its pre-pandemic self this summer? With millions sheltering in place, here’s what’s hitting home.

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Takeout Food - Los Angeles Magazine July 2020“Initially we just wanted to give people comforting things to feel safe and homey, but now that experience has to evolve,” says Dave Beran, the chef at Santa Monica’s Dialogue and Pasjoli. In May he offered an at-home take on Pasjoli’s famed pressed duck, an elaborate affair that, at the restaurant, involves a fowl carcass being crushed tableside in a turn-of-the century gadget to yield a juice that’s made into a savory sauce. The $155 take-home version for two includes seared duck breast, salad with crispy duck skin bits, duck leg confit bread pudding, rice pudding for dessert, and an instructional video and ingredients for making the sauce at home.

Go to July 2020 issue

Top Photographers: “The Art Of Plated Food” By Jean Cazals (London)

Jean Cazals was awarded ‘Best Food Photographer 2012’ as well as other numerous awards. A London based food photographer, he gained his BA Hons. in Visual Communication at the LCP. After a successful decade of portraiture for editorial, advertising and design clients, he had a stint for 2 years shooting commercials.

Jean Cazals Manoir 2

Loving food and travel for years brought him naturally to turn his lens on food and lifestyle which he thoroughly enjoys!

Jean Cazals Chefs

Jean Cazals Photography

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Food & Travel: “Bangkok’s Fresh Food Markets” (NYT)

From the New York Times (June 1, 2020):

Finding Euphoria in Bangkok's Food Scene - New York Times June 1 2020The aromas here are rich and pungent — smoked, cured, dried and fresh seafood, along with many forms of meat, both raw and cooked. The awnings over the stalls create a shadowy atmosphere that’s punctuated by thin streaks of dancing light.

Finding Euphoria in Bangkok's Food Scene - New York Photographs and Text by Louise PalmbergTimes June 1 2020
Photographs and Text by Louise Palmberg

Early this year, in search of inspiration beyond the food scene in New York (and not yet locked down by the spread of Covid-19), I spent two weeks visiting and documenting life among the fresh markets and street vendors in and around Bangkok.

It made for an unlikely itinerary since tourists in Thailand often spend only a day or two in the capital before heading south toward the country’s many islands.

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Interviews: Indonesian Cookbook “Coconut & Sambal” Author Lara Lee

Monocle 24 The MenuLara Lee, the author of the new cookery book ‘Coconut & Sambal’, shares one of her favourite recipes.

About Coconut & Sambal

Coconut & SambalBe transported to the bountiful islands of Indonesia by this collection of fragrant, colourful and mouth-watering recipes.

‘An exciting and panoramic selection of dishes and snacks’
– Fuchsia Dunlop, author of The Food of Sichuan


‘Start with Lara’s fragrant chicken soup, do lots of exploring on the way whilst dousing everything with spoonfuls of sambal, and end with her coconut and pandan sponge cake’
 Yotam Ottolenghi, author of SIMPLE

Coconut & Sambal reveals the secrets behind authentic Indonesian cookery. With more than 80 traditional and vibrant recipes that have been passed down through the generations, you will discover dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake, alongside a variety of recipes for sambals: fragrant, spicy relishes that are undoubtedly the heart and soul of every meal.Lara uses simple techniques and easily accessible ingredients throughout Coconut and Sambal, interweaving the recipes with beguiling tales of island life and gorgeous travel photography that shines a light on the magnificent, little-known cuisine of Indonesia.

What are you waiting for? Travel the beautiful islands of Indonesia and taste the different regions through these recipes.

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Art Of Food: Portugal’s “José Gourmet” Canned Seafood & “Iconic” Artwork Of Gémeo Luís

“God wants, Man dreams, work is born”
Fernando Pessoa

 

Jose Gourmet Lisbon Portugal Canned Fish and Seafood OctopusJose Gourmet combs the coasts of Portugal and Spain to find seafood of distinction. They believe in the principles of fair trade, often paying in advance and never negotiating for better pricing. The artwork of Luis Mendonça on the packaging is meant to pay homage to the these fishermen and canneries who rely on manpower and life long dedication to their trade.

Adriano Casal Ribeiro, aircraft pilot, dreamed! The work was born!

Adriano Ribeiro and Gemeo Luís
Adriano Ribeiro and Gemeo Luís

A Q&A with Gémeo Luís of José Gourmet

JOSE Gourmet was born when Adriano Casal Ribeiro, lived in Macau and dreamed of Portuguese delicacies that he was unable to buy.

Portugal lived written in markets of longing, without shine, and ACR dreamed of selling our country on the front line. Together with his wife, Sofia Almeida Santos, flight attendant, a designer friend, Luís Mendonça, reinvented the iconic products of Portugal!

 

Jose Gourmet Canned Fish and Seafood Lisbon Portugal products

Canned foods, olive oils, jams, Port wine, cherry and brandy. They chose the best producers in Portugal, encouraged good fair trade practices and created very attractive and sophisticated packaging to sell the best we produce.

They are passionate about human nature and their ability to create, cooperate and involve a society that aims to be more attentive, sustainable, diverse and socially responsible. That was how JOSE GOURMET was born!

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Caputo’s Gourmet Food Website

New Travel Guide Videos: “Lisbon” From Attaché

Attache logoOur Lisbon travel guide! What a treat this city is. Lisbon, and indeed much of Portugal, is a traveler’s dream come true. Easy to navigate, effortlessly enjoyable, endlessly delicious. Lisbon is a city that I could definitely live in…and I don’t say that often.

What a lot of people forget about Lisbon, and even Portugal, is their prodigious exploration over hundreds of years that created a huge global influence. And of course that legacy is experienced in Lisbon’s incredible food. Which we, of course, dive head into.

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Top Restaurant Videos: Gion Mikaku In Kyoto, Japan’s Best Steakhouse

Gion Mikaku, founded 1929: – 2 different cuts of beef: Tajima beef filet mignon and Kobe beef rump steak with just the right amount of marbling (intra-muscular fat) and no extra-muscular fat – 400g in total. Steak cutting behind a window in their kitchen, friendly, dedicated service, pleasant view, extra hot griddle for proper searing, right timing and handling of the steaks: they certainly know what they are doing – This restaurant meal included garlic rice (between steak and dessert).

Gion Mikaku Kyoto Japan Best Kobe Beef Steakhouse Menu

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Cookbooks: “Les Dîners de Gala” (1973) By Salvador Dalí Reprinted By Taschen

From an Art Daily online article (March 19, 2020):

“I love eating suits of arms, in fact I love all shell fish… food that only a battle to peel makes it vulnerable to the conquest of our palate.”

Les diners de Gala Salvador Dali rerpint by Taschen 2020This reprint features all 136 recipes over 12 chapters, specially illustrated by Dalí, and organized by meal courses, including aphrodisiacs. The illustrations and recipes are accompanied by Dalí’s extravagant musings on subjects such as dinner conversation: “The jaw is our best tool to grasp philosophical knowledge.”

NEW YORK, NY.- “Les diners de Gala is uniquely devoted to the pleasures of taste … If you are a disciple of one of those calorie-counters who turn the joys of eating into a form of punishment, close this book at once; it is too lively, too aggressive, and far too impertinent for you.”—Salvador Dalí

Salvador Dalí Les dîners de Gala cookbook Taschen book

Read fabulous review in Brain Pickings

Food and surrealism make perfect bedfellows: sex and lobsters, collage and cannibalism, the meeting of a swan and a toothbrush on a pastry case. The opulent dinner parties thrown by Salvador Dalí (1904–1989) and his wife and muse, Gala (1894–1982) were the stuff of legend. Luckily for us, Dalí published a cookbook in 1973, Les diners de Gala, which reveals some of the sensual, imaginative, and exotic elements that made up their notorious gatherings.

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