Crispy-Skin Cod, Ginger Braised Bok Choy

sustainable black cod
Crispy-Skin Local Sustainable Black Cod
Ginger Braised Baby Bok Choy
Garlic Chive Blossom Garnish

This simple preparation of Black Cod is a welcome respite between all the rich lavish holiday foods. Wild-caught locally, off the coast of Santa Barbara, this species is relatively abundant and harvested with methods that cause little damage to habitat and other marine life. The cod needs only to be seasoned with salt and pepper and cooked over high heat with olive oil to let the fabulous textures of crisp skin and silky flesh with a buttery flavor shine through.

The bok choy cooking method is equally straightforward. Flavored with ginger, soy, sesame, and  a bit of brown sugar – the braising liquid infuses the vegetable with umami flavors, a hint of sweetness and a note of ginger spiciness. This cod & bok choy make a delightful pair, especially when one is in the mood for a clean and uncomplicated yet satisfying meal.

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Peace. Love. Light. Latkes.

peace love latkes

Peace. Love. Light. Latkes.

I received a most meaningful card from one of my dearest cherished friends today,
on this first day of Hanukkah in the year 5772.

May you be strengthened by tradition,
Warmed by the Hanukkah lights,
And may your life be touched with miracles.

I hope these days are filled with great light.
Thanks for being a great light in my life.
With love and prayers…

 Could one possibly receive a sweeter gift than that?
Thank you FA, and Merry Merry Christmas to you.

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Hatfield’s. Los Angeles.

Hatfield's Croque Madame

“Croque Madame”

What is it that makes one restaurant stand out from the rest?

Food:  Where every dish hits the mark. Imaginative, original. Expertly crafted. Executed with finesse. Harmony of color, texture, and taste.

Wine:  An interesting wine list that synergizes with the menu. The wine selection accentuates the food. The food selection accentuates the wine. Fairly priced. We adore a sommelier who listens to us describe what we are looking for in a wine, then nails it. “We’re in the mood for a pinot noir that is fruit forward, bright and juicy, complex. We would also love to try something new. In a white. No oak. No grapefruit flavors. Something rich.” (See below for the superb wine picks).

Service:  Professional service that is polished, warm and engaging without being overly chummy. Anticipatory with flawless timing. Ultimately knowledgeable.

Hospitality:  Gracious hosts. When learning of our crazed appreciation for food (maybe the camera gives it away?) we were invited for a peek behind the glass-walled kitchen at the end of the night.

Ambiance: An intersection of architecture, decor, tableware, lighting, and music. A room where we as guests feel comfortable, glamorous, appreciated.

We found a stand-out restaurant recently, in Hatfield’s.

What makes a restaurant stand out for you?

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Curried Mung Bean Soup, Kimchi, Chili Oil

mung bean soup, kimchi

Curried Mung Bean Soup, Kimchi, Chili Oil
and
A Trip to The Dish Factory

Neither this soup nor a trip to The Dish Factory are for the faint of heart. Asian-fusion-style mung bean soup is flavored with hot muchi curry powder, garnished with pungent kimchi, and dotted with chili oil. Located in the center of Downtown LA, The Dish Factory is housed in an old four-story building with rickety flooring, steep stairwells, and dark hallways.

Carrying the largest china inventory in the Western US and all sorts of restaurant equipment with 60,000 sq. ft. of merchandise at heavily discounted prices, I was absolutely ecstatic when my dear friends and fabulous restaurateurs Scott & Gina Lee invited me to join them on a dish excursion. I had been lusting after top restaurants’ super-wide rimmed plates and bowls for a while, as the portion-size is petite but the presentation is dramatic. Perfect, in fact, for this vibrant soup.

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