GOOD TASTES.RASPBERRY VODKA: Flavored vodkas are all the rage General Public's All the Rage was released in 1984 by I.R.S. Records. Track listing
- Natalie Haughton FREEBIE LEAFLET: Dole wants to help make summer simply delicious with its colorful ``Be the Ultimate Backyard Kahuna'' brochure. Along with recipes for Pineapple Chicken Teriyaki ter·i·ya·ki n. A Japanese dish of grilled or broiled slices of marinated meat or shellfish. [Japanese : teri, glaze + yaki, to broil.] Noun 1. , Oriental Pork Chops and Pineapple, Hawaiian Fruit Sauce and a few more, you'll find a sprinkling of grilling tips. For a free copy, call (800) 232-8888 or write to Dole Consumer Center, P.O. Box 5700, Thousand Oaks, CA 91365 (request the backyard grilling brochure). - N.H. CONTEST ALERT It's time to enter the Los Angeles County Fair's cooking contests. Among this year's are a Salsa Contest; Mexican Classics From Your Kitchens; Nestle Toll House Baking Challenge; Hidden Valley The Original Ranch Family Friendly Food Contest; George's Cheesecake Contest; Best of All Jam and Jelly; and Bread Competition. Entry fee is $3 per contest, and entry deadline for all contests is Aug. 1. For more information or a copy of the premium book that includes a list of the contests and rules, visit the fair's Web site at www.lacountyfair.com or call (909) 623-3111 or (909) 865-4238. - N.H. INTO THE FIRE: Wonder what goes on behind the scenes of some of America's most celebrated restaurants? Watch ``Into the Fire,'' a new hour-long series that runs at 10:30 p.m. Fridays on the Food Network. This Friday, you'll get a glimpse inside the kitchens of Campanile in Los Angeles. Other episodes include Commander's Palace in New Orleans and Trio in Chicago. - N.H. DINING OUT The Brooke & Nick Show is up and running in Venice with two 20-something chefs - Brooke Williamson and Nick Roberts - partnering to open the Amuse Cafe in a two-story one-time railroad bunkhouse bunk·house n. A building providing sleeping quarters on a ranch or in a camp. . Williamson, 24, the former chef at Zax zax n. A tool similar to a hatchet, used for cutting and dressing roofing slates. [Variant of sax, from Middle English, knife, from Old English seax; see sek- in Brentwood who worked with Ken Frank at Fenix, with Michael McCarty at Michael's and followed Neal Fraser as chef at Boxer when only 21, joins with former Zax sous chef Roberts. The menu offers 10 little plates ($8 each), two $12 sandwiches and half a dozen bigger plates ($13 to $18) as a dinner selection. Of course, the smallest plate here is free. It's the signature ``amuse bouche'' or chef's changing complimentary appetizer that gives the restaurant its name. It might be a cold potato and leek soup with dried cherries; a crostini caprese; or a beef tartare
Examples are
Hardy perennial plant (Armoracia lapathifolia) of the mustard family, native to Mediterranean lands and grown throughout the temperate zones. Its hotly pungent, fleshy root is used as a condiment and is traditionally considered medicinal. . There's a Spanish tapas-like influence in the little plates segment. Asparagus, olives, pine nuts and Spain's cabrales cheese can be had on one dish, an assortment of cured meats with Spain's manchego cheese on another. Main courses include bucatini Bucatini is a thick spaghetti-like pasta with a hole running through the center. The name comes from buco, meaning "hole" in Italian. Although primarily associated with Roman cooking, the area of origin for bucatini is Lazio, Naples, & Liguria. with pesto and roasted tomatoes ($13), roast halibut halibut: see flatfish. halibut Any of various flatfishes, especially the Atlantic and Pacific halibuts (genus Hippoglossus, family Pleuronectidae), both of which have eyes and colour on the right side. with soba noodles ($17), flat iron steak The Flat Iron Steak is a cut of steak from the shoulder of a steer. The steak was created by researchers at the University of Nebraska during the course of a study of undervalued cuts of beef. with broccolini ($16) and braised braise tr.v. braised, brais·ing, brais·es To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container. short ribs with root vegetables and star anise ($18). Desserts ($7 each) are highlighted by a rhubarb rhubarb: see buckwheat. rhubarb Any of several species of the genus Rheum (family Polygonaceae), especially R. rhaponticum (or R. rhabarbarum), a hardy perennial grown for its large, succulent, edible leafstalks. and brown butter cake and a vanilla bean panna cotta with passion fruit sauce and fresh berries. Amuse Cafe, closed on Tuesday, serves brunch from 9:30 a.m. to 2:30 p.m. Saturdays and Sundays and dinner from 5:30 to 10:30 p.m. Wednesday through Monday, until 9:30 p.m. on Sundays. Wine license is pending. Reservations: (310) 450-1956. - Larry Lipson CAPTION(S): 3 photos Photo: (1) no caption (cookbook: ``You Really Haven't Been There Until You've Eaten the Food'') (2) no caption (Vox Raspberry vodka) (3) no caption (brochure: ``Be the Ultimate Backyard Kahuna'') |
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