A lot of people complain about what's being passed for recipes these days. Buy a bag of salad that already has the nuts, dried cranberries and salad dressing in other little bags. Take some pre-cooked frozen chicken strips, dump a can of cream of mushroom soup over it and shove the whole mess in the oven. Buy a box of cake mix and add X, Y & Z to it. Newsflash: I have dried rose petals, rose water, and rose preserves, but not even I have rose syrup and rose soda... nor could I tell you where to find that stuff. Isn't she supposed to be making cooking easier for the average housewife? Can you imagine what looks you'd get from the Piggly Wiggly stockboy if you asked him for rose syrup? Damn you, Sandra Lee!
Well, I will confess, the first thing I made for my not-yet husband when we were dating was a chicken, rice, and canned soup concoction. (except I used cream of celery, does that redeem it at all?) Well, how bad could it have been, he still eventually asked me to marry him!
As a kid, we ate what our parents bought. We spread our toast with Country Crock, which isn't even margarine. We ate canned soup, frozen pizza, sticky corn-syrup ice cream, store-brand cookies and ritz crackers.
In my case, we also ate lots of vegetables from our garden. My dad even raised rabbits for food for a while. (we had a large yard, but we did not live on a farm.) Thank heavens my family's Italian and we got good, crusty bread with dinner!
Next step: move on to college, where horrid cafeteria food is supplemented by what you can cook in a hotpot in your dorm: Ramen anyone? Healthy food meant yogurt and rice cakes and granola and air-popped popcorn.
In my case, the first time I experienced how wonderful food could be was when I went on those first business lunches and dinners, when my company picked up the tab. Struggling to make rent and car payments didn't leave much for cloth napkin dining, so I went on as many of those meetings as I could...even blowing off the aforementioned not-yet-husband to go to a business dinner.
I think that this must be similar to what most of my peers in the midwest experienced...except the large garden & rabbits part.
Between college and culinary school, there was a vast open wasteland of about 10 years of frozen entrées, canned veggies, too much takeout, and yes, even cream-of-something-soup casseroles. (Forgive me, Chef, for I have sinned!)
Now, at least, when I'm committing those sins, I'm doing it consciously, out of nostalgia or convenience. I'll never use Country Crock again, but I've got butter, flour, milk and quarts of frozen stock at the ready, so I'm never more than 15 minutes away from cream-of-something-soup, if I really, really need it.
Technorati Tags: Food and Drink in Los Angeles
April 20, 2005
April 14, 2005
How to be a good client.
I have lots of wonderful clients. People for whom I'll do extra favors and who always get first priority for my time. There are "Other" clients, however...
Here are some things that draw the line between a good client and "other" clients:
Last thing I ate or drank: fish sandwich
Technorati Tags: Food and Drink in Los Angeles
Here are some things that draw the line between a good client and "other" clients:
| Good Clients: read the contract, ask questions about specific details, and willingly negotiate when necessary "Other" Clients: | Good Clients: make deposits and meet deadlines on time "Other" Clients: |
| Good Clients: treat me like a professional and allow me to use my experience to guide their event "Other" Clients: | Good Clients: understand that I am trying to make a liviing, and I'm not out to scam them for every penny they've got "Other" Clients: |
| Good Clients: make menu requests, but allow me, as their chef, to suggest alternatives that suit their event, guests, kitchen, type of service desired, etc. "Other" Clients: | Good Clients: let me know if any of their guests have any special dietary requirements in advance "Other" Clients: |
| Good Clients: know that I'll base my estimates on past experience and my predictions, and will stick to them the best I can "Other" Clients: | Good Clients: embrace the concept of "you get what you pay for" and, in fact, chose me for my high standards "Other" Clients: |
| Good Clients: pay the final invoice when it's due, knowing that I've already paid for their entire party and paid my staff. "Other" Clients: | Good Clients: are reassured that I value my reputation far more than their money, and will do whatever it takes to make them happy "Other" Clients: |
Last thing I ate or drank: fish sandwich
Technorati Tags: Food and Drink in Los Angeles
April 11, 2005
I never had one as a child...
...but I am now in full Easy-Bake Oven mode. I decided to keep one of the two $35 toaster ovens I bought, and it's been on the kitchen table ever since I tested it. It's so cool to have this little oven right here on the table. I can watch the chicken as it's cooking. We can reheat the second slice of pizza while we're eating the first. right this minute, I'm baking a 6-cookie batch of oatmeal chocolate chip cookies. Tomorrow night, I'll probably bake another mini-batch right after dinner. Fresh, hot cookies for dessert!
Last thing I ate or drank: Dinner was five-spice chicken with teriyaki egg noodles (the kind that are packaged in little nests) with peas and red pepper. Kelly cleaned his plate!
Technorati Tags: Food and Drink in Los Angeles
Last thing I ate or drank: Dinner was five-spice chicken with teriyaki egg noodles (the kind that are packaged in little nests) with peas and red pepper. Kelly cleaned his plate!
Technorati Tags: Food and Drink in Los Angeles
Restaurant Reviews
Waaaaaay back on March 20th, I said "I owe you restaurant reviews for Amuse (Venice), The Park (San Luis Obispo), and Mama Voula's (West L.A.)" but now I have even more to add to that list.
I'm no so full of myself that I think my restaurant reviews are zagat-worthy, but I think that someone googling for a place might want another person's opinion...especially if the reviewer isn't paid to write restaurant reviews for a living!
Anyway, here goes... By the way, here's my decoding chart
Amuse, Venice
This is in the space that used to be Van Gogh's Ear. I liked VGE because you could go there and get tea and a sandwich or a salad and feel like you were hanging out at the home of your cool friend, who's mom was a great cook. The upstairs was huge, fun, artsy and reminded me of hanging out in my friend Cara's hayloft back home in illinois. So for those just coming to Los Angeles, or those who've never been to VGE, you won't have the same "baggage" I'm bringing, literally, to the table.
The Amuse dining room is cramped. Please do not call it cozy. They used less than half of the space of the upstairs for seating. I felt as if I could participate in my neighbors' conversation (ugh, about Sideways, no less!) Staffers kept walking behind me to get to the wine buffet and nudged my chair every time. The feng shui of the place was terrible. Plus, our table was incredibly small. We couldn't fit our plates and glasses on it without constantly juggling and shuffling. What the hell are they doing with the rest of that space? Maybe Brooke and Nick have converted half of it to living quarters?
I also felt that the service was lacking. It was uncomfortable to flag someone down to get more water. One of the servers put a plate down in front of Kelly, and there was a black spot on it. Instead of simply replacing it (ideal) or brushing it off with a napkin (satisfactory) he smooshed on it with his finger, right in the middle of the plate, to try to remove it. (It didn't go away, it just got smeared. EWW!?) The servers were detached and acted rushed. It didn't contribute to a comfortable vibe.
I almost regret[1] to say that the food was fantastic. Nearly every thing we ate was eye-rollingly good. Smoked trout. Short Ribs, a salad with frisee, and one thing I no longer remember, plus a dessert of apple crisp (I think!) The exception was the sautéed strawberry and green tea flan dessert, which we sent back because it tasted ...salty? The server exchanged it no problem, for which I'm grateful.
We were there a long time, and we ordered two items plus shared a dessert, and I still felt like I could have eaten a little more, but I was happy enough to be out of there when the check finally came.
[1] My regret does not stem from jealousy of their success, I'm thrilled for them. They're taking the small plates concept to an elite level and I couldn't be happier about it. It comes, instead, from how great the place COULD be -- how a few things they should have been done, but weren't. More attention, more space, a little music to drown out my neighbors' conversations... just a few of the things that will keep me from coming back and keep me from whole-heartedly endorsing the restaurant.
Mama Voula's, West L.A.
If these three people worked for me, I'd be a happy, HAPPY restaurateur. A cook, an assistant, and a server. Efficient, friendly, fast. This is a greek restaurant, which is rare enough in Los Angeles, especially since Skorpios is gone. The place is in a strip mall at the corner of Santa Monica and Brockton, just a block east of Bundy. Friendly lighting and mouth-watering smells draw you in. The fact that every table was filled was a good sign, but we were starving so we sat at the tiny counter. This turned out to be great: I got to watch the cook do his thing while we were waiting. No, it was not Mama Voula herself, but I believe the elderly woman depicted on the menu would have had a hard time keeping up with the young man working there. He was poetry in motion.
Little bursts of flame when lamb chops were flipped on the stovetop. Sprinkles of oil and herbs on top of hummus served with wedges of pita. Orders kept coming in and he kept cranking them out. Every so often, he'd have to re-light a burner on his stove; he'd do it without missing a beat. His assistant intuitively brought more plates, clean sauté pans, refilled mise en place on the salad station. (Would you laugh at me if I told you it nearly brought tears to my eyes?) The server was a darling, friendly Asian woman who spoke English to the customers and Spanish to the cook and his assistant. She handled the entire room herself, including phone orders, carryout customers, and the demanding table that seemed to order one item at a time.
Here's something I find special: there was a little countertop bell that she'd ring when she placed an order, and he'd ring when he had an order up, but instead of slamming on it in a rushed, panicky movement, they each tapped on it gently. That vibe was carried out through the entire place. If it sounds kind of Kumbaya, so be it. I know what its like to work that hard, and at that pace, so to keep a happy, nice vibe going on is a beautiful, beautiful thing. I could picture them taking a break, drinking cold beers at the end of the night. I wanted to buy them all beers... but we left a nice tip instead.
Speaking of beverages if you choose to go to this place, the market on the corner sells a modest assortment of greek wines. Just don't go past the meat counter if you are squeamish!
The Park, San Luis Obispo
This is where the locals go for birthdays & anniversaries. I'm too tired to write more, so please, suffice it to say, if you are in San Luis Obispo and you want to have a LOVELY meal in a beautiful, comfortable restaurant, this place is very nice. It's obvious the food was made with love.
Last thing I ate or drank: Big tall glass of water.
Technorati Tags: Food and Drink in Los Angeles
I'm no so full of myself that I think my restaurant reviews are zagat-worthy, but I think that someone googling for a place might want another person's opinion...especially if the reviewer isn't paid to write restaurant reviews for a living!
Anyway, here goes... By the way, here's my decoding chart
Amuse, Venice
This is in the space that used to be Van Gogh's Ear. I liked VGE because you could go there and get tea and a sandwich or a salad and feel like you were hanging out at the home of your cool friend, who's mom was a great cook. The upstairs was huge, fun, artsy and reminded me of hanging out in my friend Cara's hayloft back home in illinois. So for those just coming to Los Angeles, or those who've never been to VGE, you won't have the same "baggage" I'm bringing, literally, to the table.
The Amuse dining room is cramped. Please do not call it cozy. They used less than half of the space of the upstairs for seating. I felt as if I could participate in my neighbors' conversation (ugh, about Sideways, no less!) Staffers kept walking behind me to get to the wine buffet and nudged my chair every time. The feng shui of the place was terrible. Plus, our table was incredibly small. We couldn't fit our plates and glasses on it without constantly juggling and shuffling. What the hell are they doing with the rest of that space? Maybe Brooke and Nick have converted half of it to living quarters?
I also felt that the service was lacking. It was uncomfortable to flag someone down to get more water. One of the servers put a plate down in front of Kelly, and there was a black spot on it. Instead of simply replacing it (ideal) or brushing it off with a napkin (satisfactory) he smooshed on it with his finger, right in the middle of the plate, to try to remove it. (It didn't go away, it just got smeared. EWW!?) The servers were detached and acted rushed. It didn't contribute to a comfortable vibe.
I almost regret[1] to say that the food was fantastic. Nearly every thing we ate was eye-rollingly good. Smoked trout. Short Ribs, a salad with frisee, and one thing I no longer remember, plus a dessert of apple crisp (I think!) The exception was the sautéed strawberry and green tea flan dessert, which we sent back because it tasted ...salty? The server exchanged it no problem, for which I'm grateful.
We were there a long time, and we ordered two items plus shared a dessert, and I still felt like I could have eaten a little more, but I was happy enough to be out of there when the check finally came.
[1] My regret does not stem from jealousy of their success, I'm thrilled for them. They're taking the small plates concept to an elite level and I couldn't be happier about it. It comes, instead, from how great the place COULD be -- how a few things they should have been done, but weren't. More attention, more space, a little music to drown out my neighbors' conversations... just a few of the things that will keep me from coming back and keep me from whole-heartedly endorsing the restaurant.
Mama Voula's, West L.A.
If these three people worked for me, I'd be a happy, HAPPY restaurateur. A cook, an assistant, and a server. Efficient, friendly, fast. This is a greek restaurant, which is rare enough in Los Angeles, especially since Skorpios is gone. The place is in a strip mall at the corner of Santa Monica and Brockton, just a block east of Bundy. Friendly lighting and mouth-watering smells draw you in. The fact that every table was filled was a good sign, but we were starving so we sat at the tiny counter. This turned out to be great: I got to watch the cook do his thing while we were waiting. No, it was not Mama Voula herself, but I believe the elderly woman depicted on the menu would have had a hard time keeping up with the young man working there. He was poetry in motion.
Little bursts of flame when lamb chops were flipped on the stovetop. Sprinkles of oil and herbs on top of hummus served with wedges of pita. Orders kept coming in and he kept cranking them out. Every so often, he'd have to re-light a burner on his stove; he'd do it without missing a beat. His assistant intuitively brought more plates, clean sauté pans, refilled mise en place on the salad station. (Would you laugh at me if I told you it nearly brought tears to my eyes?) The server was a darling, friendly Asian woman who spoke English to the customers and Spanish to the cook and his assistant. She handled the entire room herself, including phone orders, carryout customers, and the demanding table that seemed to order one item at a time.
Here's something I find special: there was a little countertop bell that she'd ring when she placed an order, and he'd ring when he had an order up, but instead of slamming on it in a rushed, panicky movement, they each tapped on it gently. That vibe was carried out through the entire place. If it sounds kind of Kumbaya, so be it. I know what its like to work that hard, and at that pace, so to keep a happy, nice vibe going on is a beautiful, beautiful thing. I could picture them taking a break, drinking cold beers at the end of the night. I wanted to buy them all beers... but we left a nice tip instead.
Speaking of beverages if you choose to go to this place, the market on the corner sells a modest assortment of greek wines. Just don't go past the meat counter if you are squeamish!
The Park, San Luis Obispo
This is where the locals go for birthdays & anniversaries. I'm too tired to write more, so please, suffice it to say, if you are in San Luis Obispo and you want to have a LOVELY meal in a beautiful, comfortable restaurant, this place is very nice. It's obvious the food was made with love.
Last thing I ate or drank: Big tall glass of water.
Technorati Tags: Food and Drink in Los Angeles
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