Chef David Myers is celebrating the seventh anniversary of his award winning restaurant Sona with a special tasting menu featuring guest’s favorite dishes throughout the years. On Tuesday through Thursday evenings throughout November, enjoy this delicious seven course menu for $77:
EAT THE MAGAZINE DINNER AT PROVIDENCE WITH
CHEF MICHAEL CIMARUSTI NOVEMBER 18th 2009
edible Los Angeles is pleased to announce that on November 18th we will be celebrating our fall issue at Providence with a dinner prepared by LA's top chef Michael Cimarusti and hosted by Donato Poto. Chef Michael is featured under our Back of House 5 x 5 story and he and Donato can be seen in the Sea to Plate video on this site. Jonathan Gold, LA's Pulitzer prize winning food critic recently called Providence 'One of Los Angeles best restaurants if not its very best restaurant.' Now is your chance to come and experience the highest quality ingredients and such refined technique at LA's 'very best restaurant', Providence and celebrate the edible season with us.
When I learnt that Martha Rose Shulman and Clifford A Wright had teamed up to launch a cooking school I went straight to the website www.venicecookingschool.com to sign up. I was delighted to learn that the first class is all about how to cook Thanksgiving dinner - something that has always sent me into a cold sweat.
October 5, 2009 - Santa Monica Farmers' Market Report – Josie Restaurant by Nancy Cipes
In honor of dineLA week (Oct, 4-9 & Oct. 11-16) I spoke with Josie Le Balch of Josie Restaurant on Pico Blvd. in Santa Monica, to see what she’s buying at the market this week.
“We buy so much from the Santa Monica Farmers' Market,” says Josie, “it would be easier to tell you what we don’t buy!” Almost all the farmers Josie frequents grow year round, and offer a different array of produce depending on the season. “October is a totally schizophrenic month, ” she says. “Tenerelli still has late season peaches, Gloria’s corn and tomatoes are peaking, but at the same time the winter squash is in, and apples and pomegranates!” Josie’s menu is a combination of traditional French and Mediterranean influence, but at the same time it’s contemporary and very local. “Right now, we’re serving a salad of peaches with a drizzle of port wine reduction, a few leaves of wild arugula, some shaved parmesan and pickled onions.”
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