The Unprejudiced Palate; Fallen Fruit; Alcoholica Esoterica; Turkey Day Outed; Pancake Gold; Soda in Schools
Ruth Reichl tells us about the great new addition to the Modern Library Food Series and Thea Chaloner visits with the gang from Fallen Fruit. Ian Lendler gives us something to say while we down our pints at the local pub. Lesley Balla has some options if we're not in the mood to cook turkey. Jonathan Gold is hungry for pancakes and tells us where to go for some good ones. Phil Lempert wants to give kids something to replace their Big Gulp and Will Clower gives us an update on the "Not One Ounce" campaign.
Laura Avery-and Beth Miller of Windrose Farms get to chatting about the gorgeous display of squashes on-her table. The-blue ones-are Blue Hubbard, a variety of winter squash-which-has bright orange flesh, is finely textured, and quite sweet. They are delicious used in pies or cut into serving size pieces and baked or steamed.--
Beth also spoke about an acorn-like squash called Sweet Dumpling. Beth says she likes to scoop the seeds out, bake them until nearly done,-and fill with a mixture of couscous and dried fruit.-I also found a-recipe for Sweet Dumplings and other varieties of winter squash-on Melissa's website.
Laura also spoke with Troy Rigier of Rigier Farms about his Satsuma Seedless Mandarins.
Spend-Thanksgiving with Evan!
It's not too late to make reservations, call now: 323-936-9086,
Two Seatings - 3:30pm and 6:30pm - reservations essential
$40 per person
Menu
Heritage Turkey and Giblet Gravy
Dried Fruit Stuffing out of this world!
Fresh Orange - Cranberry Sauce
Baked Yams with Ginger Molasses Butter and Fresh Limes
Swiss Chard Casserole
Too Rich Mashed Potatoes
Farro Salad with Braised Shallots
Insalata Forte with Garlicky Parmesan Dressing
Double Crust Traditional Apple Pie
Espresso Chocolate Pecan Tart
Sweet Potato Pie
Angeli Caffe, 7274 Melrose Avenue, LA 90046
Slow Food Event
Come to connect to old Southern California.
The Cucamonga Valley once had more vineyards than anywhere else in the US.
This was coupled with a booming wine industry. This was the largest and
most famous wine region in California. The first wine grapes were planted
in the 1880s by Italian immigrants. Even up to the 1950s there were 35,000
acres of grapes in the valley, now, because of urbanization, the land has
become too valuable for farming. Less than 1,000 acres of vines remain.
The Galleano Winery (one of only three remaining in the Valley) was
started by Domenico Galleano in 1927 and it survived the Great Depression,
Prohibition and recessions. The winery is now cared for by the third
generation of Galleanos. Dry-farmed Zinfandel, Palomino, Grenache and
Mourvedre are hand-picked and certified organically grown.
The Winery is an oasis in the middle of development with old trees, a
house built in the 1890s, old barns and out-buildings with the vineyard at
the door. Although the Galleano Winery complex has been put on the National Register
of Historic Places ensuring its future preservation, it still is very much
a working winery producing great zinfandels, sherry and port.
The Galleano Winery embodies all that Slow Food is about. Vines, some 70-80
years old, are grown organically and tended by hand. Wine-making follows
the European tradition.
During the visit we will be able to see first hand the solera process for
making fortified wine as we had explained at the recent sherry tasting at
Grace Restaurant. As well as wine, sherry and port cellar tastings we will have a box lunch
outdoor picnic style or indoors if the weather is unpleasant.
Date: Saturday November 19th, 2005
Time: 11.00 a.m. to about 1.00 p.m. at the Winery
Where: Galleano Winery
4231 Wineville Road
Mira Loma- CA 91752
Phone 951 685 5376
Mira Loma is located at the Southern end of the Cucamonga Valley (San
Bernardino-Riverside counties)
The winery is accessible from- the 60 (Pomona) preferably, or the 10 ( San
Bernardino) freeways about 50-60 miles east from west LA (little more than
one hour's drive)
For specific directions see the winery webpage
www.galleanowinery.com
Under Galleano Winery Wine Tastings and Tours
The cost for the lunch, wine and tour by Don Galleano, is $ 20.00 per
person
Reservations: In ADVANCE by phoning or email
Phone 323 442 3231 daytime
310 470 9480 evenings
email: Runnegar@usc.edu
reservations will be confirmed on receipt of a check made out to Slow Food
LA and sent to:
Maria Runnegar
2886 Nicada Drive
Los Angeles
CA 90077
Please phone me or email me for any further information.
Phone 323 442 3231 daytime
310 470 9480 evenings
email: Runnegar@usc.edu
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Ruth Reichl, editor-in-chief of Gourmet Magazine is also the editor of the Modern Library Food Series.
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The latest edition in the series, The Unprejudiced Palate,-was written by Angelo Pellegrini in 1948, though Ruth says it could have easily been written yesterday.
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Pellegrini advocates growing food in your own backyard, eating and preparing food simply, and living well in the process. Mario Batali writes the introduction to Pellegrini's book, and Ruth says it couldn't have been a more natural choice. After having met Batali's dad at his salumer-a in Seattle, she says that he could even BE Pellegrini, so alike are their philosophies and backgrounds. Sadly, the real Pellegrini has passed, but through the Modern Library, his words live on.
Good Foodie, Thea Chaloner interviews Dave Burns and Matias Viegener of Fallen Fruit about their "manifesto". They encourage people to grow fruit on their properties, to share it with each other, and to write to city government so that our cities will be landscaped with fruit trees for everyone to enjoy, instead of the "frivolous and ugly landscaping, sad shrubs, and neglected trees" that currently grow in our towns. They even provide maps of Silverlake, Echo Park, and Hancock Park so that you can find public fruit.
Thanksgiving Dining for KCRW
Lesley Balla
Senior Editor/Producer for soon-to-launch entertainment news website, TMZ.com. Stands for Thirty Mile Zone, the "epicenter of entertainment."
But also the "Dining Diva", blog link coming later this week.
Dr. Will Clower calls in to tell us that the "Not One Ounce" campaign now has 492 members, 334 of which are Good Food listeners. Although the focus is-mainly-not to-gain any weight through the holidays, members have already lost a total of 90 pounds in the-first week of the program.
This week Dr. Clower tells us to "stop before you start" which means that he wants us to pause before we sit down to eat. Perhaps we can sit-and read for a minute or we can have a chat, but he doesn't want us to hit the table moving at 100 mph and continue eating at that speed. He also asks us to stop eating in the car. He says that we will be much more satisfied (and skinnier) when we sit down and enjoy a meal at table, even if it only takes twenty minutes.
You can still sign up by visiting the website and clicking on the "Not One Ounce" campaign banner. Or to read Dr. Clower's latest "Not One Ounce" email, click here.
From quirky hangover cures to the real meanings behind the words bar and binge, Ian Lendler, author of Alcoholica Esoterica : A Collection of Useful and Useless Information As It Relates to the History and Consumption of All Manner of Booze-gave us a little hooch history.
For instance, did you know that Winston Churchill's mother supposedly invented the Manhattan? Or that the Pilgrims landed at Plymouth Rock because the sailors on the Mayflower were running low on beer and were tired of sharing? Did you know that you have a higher chance of being killed by a flying Champagne cork than by a poisonous spider? Or perhaps, that beer was so popular with medieval priests and monks that in the thirteenth century they stopped baptizing babies with holy water and started using beer?
Good Food friend (GFF) Lesley Balla has started her own blog. She calls herself the Dining Diva and she proves it today by providing a lengthy collection of restaurants which are offering beautiful Thanksgiving menus where we can enjoy the holiday without the hassle of cooking.-Not only do these places provide a worry-free turkey day,-they also provide gorgeous settings, delightful food, and an opportunity to de-stress that is all too uncommon these days.
Whatever part of town, whether it's dining for one to 15 to 45, LA has Thanksgiving covered. There's everything from vegan tofu turkey dinners to Italian turkey dinners; Thanksgiving by the sea or in an elegant Pasadena hideaway; pumpkin everything (crepes, pies, tarts, CUPCAKES); any side dish, meat, gravy and dessert available to go; and specialties for the season (turkey pizettas, turkey crepes). Who said you had to slave in the kitchen for a hearty, homey Thanksgiving meal? Leave it to the professionals.
DINING OUT
HOTEL RESTAURANTS
Hotels are always a good bet for holiday dining. And it's not always for visitors-many locals make it a tradition to dine in these dining rooms. For those families who have picky eaters, who can't all decide on one thing, the hotel menus are often a good bet. There's everything to choose from: vegetarian dishes, ham, seafood, prime rib and of course turkey for the traditionalists.
Belvedere at The Peninsula
A glamorous feast with a choice of their own smoked salmon with sweet potato salad; Dungeness crab with granny smith apple, wild rice and cranberry salad; truffle mac and cheese; crispy fried oysters with French lentil salad; Diestal Farms turkey with chestnut and cranberry stuffing, mashed potatoes; roasted arctic char with cauliflower puree; braised short ribs with roasted pumpkin parsnips and chanterelle mushrooms; and a dessert buffet. 11am-8pm; $69 per person; $29 for kids under 12.
9882 Santa Monica Blvd., Beverly Hills, (310) 551-2888
http://beverlyhills.peninsula.com/pbh/dining_01.html
Ocean & Vine at Loews Santa Monica
Sitting by the sea for the holiday. The menu is a tribute to chef Greg Wangard's grandma. It features tempura squash blossoms with chioga beet salad; mixed green salad with strawberries; seared Hudson Valley foie gras with cranberry brioche; pumpkin bisque; turkey confit with German butterball potatoes and split green beans. Dessert sampling. $65 per person, wine pairings extra. 1pm-8pm. Also breakfast buffet from 7:30am-11:30am.
Ocean Avenue, Santa Monica, (310) 576-3180
http://www.oceanandvine.com/
The Dining Room at the Ritz-Carlton Huntington (Pasadena)
Three-course feast by chef Craig Strong, with classic jazz guitarist supplying entertainment. Some items: crab and vanilla bean salad with microgreens and passionfruit vinaigrette; seared diver scallops with asparagus and fresh fettucini; Guinea hen and foie gras; sea bass on saffron potato risotto; roast turkey with brioche stuffing, butternut squash compote, potato mousseline and sage gravy. $95 per person
The Terrace Restaurant at the Ritz-Carlton Huntington
No less elegant, just slightly more casual. The Terrace is near the pool area. Five-course meal with items like green lentil soup, warm spinach salad, lobster ravioli, pork loin, and of course turkey and all the trimmings. Dessert: Pumpkin pie wit cognac ice cream.
1401 S Oak Knoll Ave, Pasadena, (626) 577-2867
http://www.ritzcarlton.com/hotels/huntington/dining/default.asp
Whist at the Viceroy
Choose from items like kabocha squash soup with crispy sage and pumpkin seed oil; peekytoe crab cake with meyer lemon aioli; roast quail stuffed with foie gras and wild mushrooms, pomegranate seeds and arugula; free-range turkey with herb sausage stuffing, mashed garnet yeams; prime rib; New Zealand salmon; baby pumpkin filled with mascarpone polenta, roasted fall veggies; desserts like pumpkin pecan bread pudding. Standard evening reservations (open from TK- TK) $75 for adults, and $30 for children.
1819 Ocean Ave, Santa Monica, (310) 451-8711
http://www.viceroysantamonica.com/dining/whist.html
Oceanfront at Hotel Casa del Mar
Items to choose from include butter lettuce wedge salad with persimmon, grapes and spiced walnuts; herb-roasted wild mushrooms; hot smoked king salmon with baby beets; grilled center cut rib eye with Pt. Reyes blue cheese pasta gratin; and of course, free-range turkey with pecan corn bread stuffing, sweet potato puree and green beans.
$50 per person, prix fixe
Time TK
1910 Ocean Way, Santa Monica, (310) 581-7714
http://www.hotelcasadelmar.com/dining.html
OTHER RESTAURANTS OPEN ON TDAY
For some restaurants, this is the busiest day. Menus range from game-inspired dinners to French, Italian and German tastes. And then there's the good old-fashioned Pantry.
La Boheme
Four-course meal served in this dramatic West Hollywood restaurant (velvet curtains, huge fireplace, cozy nooks). Choose from seasonal oysters on the half shell; maple-glazed turkey with cornbread stuffing, orange-cranberry relish, glazed brussel sprouts; prime rib; succotash-stuffed acorn squash with orecchiette with four cheeses. 4pm-8pm. $38 for adults; $20 for kids. And if you miss leftovers, on Friday, they're offering an a la carte "Day After Thanksgiving Menu" with a cold turkey sandwich with cranberry sauce and mayo; French dip sandwich with gruyere; "waldorf" salad with chopped turkey; turkey pot pie.
8400 Santa Monica Blvd, West Hollywood, (323) 848-2360
Saddle Peak Lodge
The rustic lodge restaurant set in the Santa Monica mountains feels like you've gone over the meadow and through the woods? The four-course menu features choices like day-boat scallops with potato and celery root cake; mesquite-grilled venison chops with red Swiss chard and poached pears; winter squash ravioli with Chanterelles mushrooms; and naturally, turkey with country stuffing, mashed garnet yams and green beans. $68 per person; $32 for kids 12 and under. Time TK.
http://www.saddlepeaklodge.com/
La Cachette
Chef Jean Francois Meteigner's holiday menu is four courses, including dessert. Items featured: butternut squash and corn soup; crudit-s with deviled eggs, beets in cumin dressing; carrots; main course is roasted organic turkey with chestnut and spinach dressing, corn gratin, mashed Yukon gold potatoes, mushrooms in thyme sauce. $58 per person; $25 for kids under 12.- 4:30pm-9pm.
10506 Little Santa Monica Blvd., Beverly Hills, 310 470 4992
http://www.lachachetterestaurant.com
Jar
Traditonal American family favorites served at Suzanne Tracht's swanky bistro. Items offered include chestnut soup with chickpeas; butter lettuce salad; oyster stew. The roasted turkey dinner is served with six different side dishes, all family style (just like home with no clean up!). $65 per person; $35 for kids under 12. 1pm-7pm.
8225 Beverly Blvd., 323 655 6566
http://www.thejar.com
Patina Group Restaurants
All are open on Thanksgiving: Patina, Zucca, Nick & Stef's downtown; Pinot Provence in South Coast Plaza; and Pinot Bistro in South Coast Plaza. Menus all have prix fixe options.
http://www.patinagroup.com/holidays/
Rockenwagner
The family-style Thanksgiving dinner features oven-roasted organic turkey, mashed potatoes, spaetzle, caramelized brussel sprouts, braised cabbage, pretzel stuffing, gingerned carrots, cranberry sauce, rapini. $35 pre fixe from 4pm-9pm.
2435 Main St. Santa Monica, (310) 399-6504
Cafe del Rey
All a la carte menu, with everything from lobster ravioli to roast turkey with chestnut stuffing. The view of sailboats bobbing in the water is a perfect backdrop. Plus there's a fireplace in the bar, and a pianist tickling the ivories to set the scene.
4451 Admiralty Way, Marina del Rey, 310 823 6395
The Original Pantry
A classic since 1924. The place never closes! Serves a traditional Thanksgiving dinner, usually under $20. Open 24-7.
http://www.pantrycafe.com/
Locanda del Lago
which spotlights the cuisine of Northern Italy's Lombardy region featuring specialties from Milano and Bellagio on Lake Como. Three or four courses, or a la carte with optional wine pairings. Menu features items like: organic pumpkin soup with parmesan and toasted croutons; housemade chestnut pappardelle tossed with red wine braised lamb ragu; pan-roasted swordfish in aromatic herb crust over tomato-braised cannellini beans; roasted turkey stuffed with mild Italian sausage and chestnuts, finished with porcini mushrooms in white wine reduction served with saut-ed green beans, mashed potatoes and house-made cranberry jam. 11:30am-10pm. Three course, $42 per person; Four course $54 per person; wine pairings an extra $18 per person.
Lago's "Thanksgiving-To-Go" features the same turkey dinner on the restaurant's menu for $19.95 per person.- Also available are individual pumpkin pies, whole pumpkin pies, and housemade gelato. "Thanksgiving-To-Go" orders must be placed by noon on November 22, and payment is due upon confirmation of order. Lago's entire menu is also available for take-home orders.
231 Arizona Avenue
(310) 451-3525
http://www.LagoSantaMonica.com
TAKE OUT FOOD
Who needs to know you didn't slave over the stove all day? Heat-and-serve is a perfectly acceptable motto this time of year. Other ideas: take hostess gifts, bring dessert, bring side dishes to the party.
Hotel Bel-Air
If you can't make it to the tony Hotel Bel-Air for dinner, take the tony Hotel Bel-Air dinner to your home. The Turkey To-Go meal includes a 14-16 pound roasted free-range turkey, chestnut stuffing, giblet gravy, mixed veggies, sweet potatoes, cranberry sauce and a selection of pies and petit fours that serves up six people. $325. Must be ordered at least two days in advance to be picked up between 10am-4pm on Thanksgiving Day. Call Karla Triska at 310 943 6742 to place an order.
Shutters on the Beach
The beachside hotel offers a full turkey spread (turkey, gravy, ham, cranberry relish, cornbread stuffing, mashed potatoes, green beans, yams, and pumpkin pie) for $50 per person. Deadline to order is Tuesday, November 22 by 5pm. Order hotline is thanksgivingtogo@shuttersonthebeach.com or by calling 310 899 1606. Pick up is between 10am-2pm on Thanksgiving Day.
Zeke's Smokehouse
Both locations, take-out meal; everything's priced a la carte. Smoked turkey, mashed potatoes, vegetables, pie. Call ahead to order
http://www.zekessmokehouse.com/
Grace
Chef Neal Fraser and Pastry Chef Elizabeth Belkind will do the cooking for you, whether you need turkey with all the trimmings, or just some extra sides or a gourmet dessert.- Complete assembly and preparation instructions accompany each order.- All orders must be placed by Friday, November 18, and orders will be ready for pick up Wednesday, November 23 from 10:00 am to 3:00 pm.
http://www.gracerestaurant.com/
Solar Harvest
Healthy Turkey Day feast to go includes turkey and all the trimmings for only $23 per person. Mary's Brined Turkey (1/2 a breast, sliced, per order); Quince-Cranberry sauce; Yams; Whole Wheat Stuffing; Vegan Green Bean Casserole; 6-inch pumpkin pie. Take-out available on the Wed. before Thanksgiving.
242 South Beverly Drive, Beverly Hills
http://www.solarharvestfood.com/
Bel Air Prime Meats
The usual selection of top-grade meat is seasonally supplemented with rotisserie turkeys, stuffing, yams, souffles and more.
2962 N Beverly Glen Cir
Real Food Daily
TK
Whole Foods
TK
Joan's on Third
TK
DESSERTS
Sometimes it's all about the sweets. This is the one time of year we can really go overboard. Might as well make it count!
Sweet Lady Jane
Mile-high desserts by the slice or whole cakes/pies to take along. Pumpkin pie, pecan pie, apple pie, pumpkin cheesecake. Know more on this Wednesday.
8360 Melrose Ave., (323) 653-7145
http://www.sweetladyjane.com/
Susina Bakery
Pies, cakes, tarts, cookies. Cherry, apple, pecan pie; pumpkin, cranberry-orange, quince tart with hazelnut crumble; cranberry tart with hazelnut crumble; pumpkin cheesecake; hand-decorated sugar cookies. They also have the Italian cookie selection.
7122 Beverly Blvd., near La Brea. (323) 934-7900
http://www.susinabakery.com/
Euro Pane
This little bakery owned by a La Brea Bakery alum is one of the best kept secrets in town. Pumpkin pie squares available in bakery now, like mini pumpkin pies. But also her delectable pies are available to order for the holidays.
950 E Colorado Blvd., Pasadena, (626) 577-1828
Sprinkles Cupcakes
Pumpkin cupcake with cinnamon cream cheese icing is one of their specialty flavors. They usually change flavors every day, but this one will be on hand daily through the month of November. $3.25 ea/$36 dozen. Look for new flavors peppermint and chocolate-peppermint cupcakes for the December holidays.
9635 Little Santa Monica Blvd., Beverly Hills, 310 274 8765
http://www.sprinklescupcakes.com/#
Cake2Go
They make a cornucopia cake for Thanksgiving which might be a nice alternative to pies for the 'cake people' out there. Cake2Go can be ordered by calling 310-474-3072 or 888-4CAKE2GO.
http://www.cake2go.com/
THANKSGIVING-INSPIRED SPECIALTIES
Some restaurants aren't open on Thanksgiving Day, but they take inspiration from seasonal specialties.
Taste
Taste is going to be doing a Thanksgiving Pizzetta for $9. It will have
Marsala Gravy, Roasted Turkey Breast, Cornbread-Cranberry Stuffing,
Cranberry Sauce and a Sprinkle Of Mozzarella Cheese. They will be serving it throughout the month of November.
Luna Park
Luna Park Los Angeles is a fun, inventive California-style bistro. This year, for Thanksgiving, they are offering a special dessert: the Decorate-Your-Own Pumpkin-Shaped Cookies. Kids and adults can decorate their own cookie with as much orange and green frosting, colored sprinkles and candies as they like.- Probably the sweetest pumpkin they'll try all season.
CrepeVine
Brand new restaurant opening on November 9 in Pasadena's Old town. They'll have turkey and house cranberry chutney crepes and fresh pumpkin with sage and brown sugar crepes on the menu all month long.
Euro Pane
Pumpkin pie squares + pies to take home for the holiday
Organic-To-Go
Thanksgiving-inspired lunches will be available for delivery the week of November 21.
http://www.organictogo.com/
Fogo de Chao
A Brazilian steakhouse isn't the first place you'd go for Thanskgiving flavors, but this Beverly Hills outpost is presenting a special dessert called the Brazilian Pumpkin Chill.- It is similar to a mousse and resembles jello because it is served in cubes.- It is a rendition of the popular papaya mousse that they serve year-round. Also, if you are tired of turkey for Thanksgiving, Fogo is open on Thanksgiving Day serving the regular prix-fixe all-you-can-eat grilled and skewerd meat menu. Just another way to gorge.
Jonathan Gold of LA Weekly,-takes us to Redondo Beach to eat-pancakes.-The-restaurant is-called The Original Pancake House, a chain which originated in Portland, Oregon, but is also a fixture in ninety locations across the U.S.
Jonathan recommends the Dutch baby which he says is "the size of a satellite dish." He also likes the apple pancake which he says has the "heft of a Chicago pizza" and you could "probably throw it at Olympic events." The flapjacks are made with a sourdough starter. The bacon and corned beef hash are great sides.
1756 South Pacific Coast Hwy.
Redondo Beach, California 90277
310-543-9875
Phil Lempert, The Supermarket Guru, tells us that even with-regulations in place prohibiting sales in schools, kids are still drinking too much soda.-The real culprit is high fructose corn syrup.-To learn more about-how this unnatural product-has become-a key player in-the American-obesity epidemic read this article.
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Sodas that are sweetened only with sugar have-less calories and are therefore more desirable. Phil says it's not a matter of banning soda, kids must instead be offered an option.-
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The natural-sodas Phil recommends are Fizzy Lizzy, Hansens, and Whole Foods 365 .-
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You can also sign up for-The Supermarket Guru's-free monthly coffee newsletter by clicking here.