Favorite Posts from May 23 – 29, 2011

Charcuterie Los Angeles

Wood & Vine chef Gavin Mills goes whole hog in Hollywood, breaking down one pig per week to make charcuterie.

Follow these links to interesting posts from L.A. food writers over the past week.


On May 25, blogdowntown founder Eric Richardson shared A Smörgåsbord of Food Updates: 18 Bites of Restaurant and Bar News, including Coly’s Stromboli, Night Toast Café – “Home of the Jerusalem Bagel” – and a second branch of Schnitzly.

Caroline on Crack

On May 24, Caroline on Crack founder Caroline Pardilla shared A Few of My Favorite Things at Wood & Vine. She enjoys the “farm to table menu, created by Gavin Mills” and even reveals “the chef breaks down a whole pig once a week to make that charcuterie, using every bit of it!”

Drink Eat Travel

On May 24, Drink Eat Travel co-founder Cambria Griffith shared early pics and tap talk in a post titled Mohawk Bend Restaurant in Echo Park is Super Purty, complete with photos and details from GM Paige Reilly.


On May 24, e*starLA founder Esther Tseng previewed LQ @SK: Laurent Quenioux Nights to Shine at Starry Kitchen, providing a rundown of the five courses, many of them Mexican-inspired, plus a surprise amuse of escamoles (ant eggs).

Eater LA

On May 24, Eater LA editor Kat Odell reported SBE Considers Partnership with High End International Chinese Eatery Hakkasan.

Grub Street

On May 25, Grub Street editor Hadley Tomicki reported Science, Sweets, and Coffee Beans To Unite at Downtown’s Demitasse, with additional details from Demitasse president Bobak Roshan.

LA Times

On May 26, in the latest installment of their monthly Master Class series, Nancy Silverton explains how to make focaccia, complete with video instruction and a story about how she fell for focaccia in Matera, Italy.

LA Weekly

On May 27, Squid Ink contributor Kathy A. McDonald shared details about Your Local White Meat: Abalone, describing “white, delicately flavored briny flesh,” revealing where and how it’s grown, and providing several abalone destinations.

On May 24, Squid Ink contributor Liana Aghajanian shared a Taste of Beirut: Shanto’s Bakery, describing Shaunt Adessian’s travels to Beirut to “discover the Levantine culinary methods” that inspired his Lebanese bakery in La Crescenta, which serves options like lahmajoun, manakish, cheese pies, spinach pies and lamb pies.


On May 23, Mattatouille founder Matthew Kang wrote about Not Fearing the End of the World at Keungama, a late night meal we shared on the eve of “Armageddon” that included special suhl lung tang and pork neck stew.

Street Gourmet LA

On May 24, Street Gourmet LA founder Bill Esparza began his coverage of Aromas y Sabores 2011: La Ruta del Norte Begins with the Mercado de Abastos and a Prehispanic Banquet. The Mexican culinary tour, led by Mexico City-based chef and culinary ambassador Patricia Quintana. This post covers the Mercado de Abastos, an 810-acre “city within a city,” and a prehispanic buffet at the former Convent of Culhuacan.


On May 27, TOMOSTYLE founder Tomo Kurokawa recapped an elaborate meal in a post titled Cooking at home with octopus, sharing impressions of an intimate dinner with friends and providing some shocking octopus-related “random trivia.”


Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

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