ARTISAN TOFU

I followed the advice of my fabulous health practitioner and drove all the way to Gardena to get some of what he claims to be the best tofu in California, if not the whole country, Meiji Tofu. Meji makes its tofu - regular, soft and zaru (in a pretty bamboo basket) - fresh every morning from non GMO soy beans and uses no preservatives. It's not only super fresh, but has supreme, outlandishly wonderful taste and extremely silky texture that almost melts in your mouth. It's absolutely fantastic plain with maybe a little sauce to your liking, but I am also excited to experiment with it. I never want to go back to regular supermarket tofu again, which sucks since I now will have to drive to Gardena on a regular basis.

THE REDISCOVERY OF THE DATE

I recently read about the date growing 'Flying Disc Ranch' in the Coachella desert valley and how wonderful their dates are. I always was kind of indifferent to dates, since I only knew them as very sticky, non-varietal sugar-bombs. Curious about what 'Flying Disc Ranch' has to offer, I placed an order for Barhi, Yellow Barhi, Medjhool and Khadrawi and Zahidi dates. I had no idea that there was such a range of different varieties and flavors. Boy, what a revelation! The Khadrawi surprised my palate with a velvety caramel flavor, the Yellow Barhi has a light, refreshing citrus flavor and the Medjhool displayed an array of sweet flowery aromas. My days as a date ignorant are finally over!

FARMERS MARKET CHEATING

Last week a manager for Southern California's largest farmers market operator claimed at a state hearing held by the California Department of Food and Agriculture that Mexican produce was sold as local. A vendor, he said, buys wholesale and misrepresents it as his own. So all the chatter about wholesale products at farmer's market is now official. Just from my experience buying at different farmers markets, this does not really surprise me. Often the 'local' produce is not as fresh as is should be and doesn't taste accordingly. A couple of weeks ago, I became a shareholder of the Silverlake Farms/CSA program, allowing me to pick up seasonal produce sustainably and locally grown in Los Angeles. This is the best produce I have ever had in L.A. It reminded me of how easy it is to forget the taste of farm fresh and healthy vegetables and fruits. But now that I have my 'fresh taste' back, I am not willing to compromise any more. 

CAN YOU BELIEVE IT'S ALL SUGAR?

  

The French company BELLE DE SUCRE creates the most amazing objects made of sugar. I am intrigued! Check out their website (click the link above) - it's totally worth it.

WELCOME, LINDY & GRUNDY!

Introducing Lindy & Grundy (Amelia Posada and Erika Nakamura), butchers who are opening a shop on Melrose and Fairfax in December selling local, pastured and humanely raised meat. They will be offering beef, lamb, pork and chicken, and the girls also will make their own sausages, bacon and charcuterie. 

Pasadena-born Amelia Posada worked as a floral designer before she apprenticed at Fleisher's Grass-Fed and Organic Meats in Kingston NY, in the Hudson Valley, together with Japanese-born Erika Nakamura, who attended the French Culinary Institute and was a chef at Blue Hill at Stone Barns, both in New York.

That is great news. Sustainable butchers are practically non-existent in L.A. A warm welcome to Lindy & Grundy!

801 Fairfax Ave

Los Angeles, CA, 90046

BOUCHON - A PLEASANT TRIP TO BEVERLY HILLS

A recent lunch at Thomas Keller's BOUCHON BISTRO in Beverly Hills turned out to be a very pleasant experience. Even though I don't care much for the overly sleek buildings like the one Bouchon set up its operation , the interior of the bistro was elegant in a nice way, lacking every tackiness, which had a lot to do with it not trying to be French, but rather be inspired by it and admitting to be Beverly Hills. Also, my friend and I felt in good hands with the outstandingly knowledgeable staff. Those guys really know their stuff. Since I wasn't extremely hungry, I settled for a salad and a soup. What can I say? It was perfect. The Watercress & Endive Salad with Roquefort, toasted Walnuts and Roquefort Dressing, was extremely fresh and crunchy, the dressing enrobed the greens in just the right amount and the walnuts complemented the salad in with sprinkles of earthy, intense flavors. The highlight, though, was the velvety pumpkin soup. I have rarely eaten a soup so well rounded - sweet and savory, very smooth and a little meaty, substantial and almost volatile at the same time. The seasoning was absolutely perfect - not a grain of salt of pepper too much or too little. I will definitely go back, not only because of the food, but because it's the perfect place for feeling special.

COOKING FOR LOVE

I had the privilege of attending the “Savor the Season” 2010 event on Sunday commemorating Domestic Violence Awareness Month, hosted by “Break the Cycle”, a national organization working to end teen dating violence. Their motto ‘Cooking for Love’ is absolutely wonderful. Cooking and sharing a meal is, in my opinion, one of the best ways the show love and to strengthen people, families and communities. A German proverb says “Liebe geht durch den Magen” - the way to a man’s heart is through his stomach. How true! The event featured Los Angeles chefs, among them Stefan Richter (Stefan’s at L.A. Farm), Susan Feniger (STREET), Gloria Felix (Reservoir), Paul Rosenbluh (Firefly Bistro) and Todd Barrie (Upstairs2), who served a couple tapas-style dishes at individual stands. I skipped the word “top” before Los Angeles chefs, as the invitation stated. Yes, I am going to be bitchy again. Even though is was fun to roam through the fair-like event, taste a little here and a little there, the dishes served were mostly disappointing. I didn’t feel the passion and love that ‘Cooking for Love’ promised. Rather, I was confronted with blandness, soullessness and little mastery. I am concerned that many Angelenos actually think that chefs like Susan Feniger and Stefan Richter are “top”. Truth is, they would never stand the test if they competed with top chefs in New York, San Francisco or Chicago, and they would utterly fail on an international level. Los Angeles, if you have any intention of becoming a serious food city, you will have to raise the bar and become more demanding.