Just east of Hollywood is a Los Feliz staple known as Fred 62, a retro themed American diner that has been in service 24 hours a day, 7 days a week, 365 days a year for two decades now. This neighborhood delight opened in 1997 specifically to cater to all Angelenos who wanted to eat great food at any time of the day. The diner has coined what chef and co-founder, Fred Eric, likes to call “breakfast of stoners”. Examples include the Dime Bag, fried Mac n Cheese Balls, Billion $ Pancakes, and classic American milkshakes.
Fred wanted to thank his patrons by throwing the Fred 62 XX Party
where he will be serving complimentary bite-sized portions from the diner’s menu. The celebration starts at 9pm and will go on through midnight on Saturday, June 17th, 2017. For the official Facebook invite, click here
, and be sure to keep up with Fred 62 through social media on Instagram
For Press & Media inquiries: firstname.lastname@example.org
Angelenos, it’s time to dust off your stretchy pants! The annual LA Food Fest celebrates 8 years with everyone’s favorite unlimited tasting event format at a new location with over 100 vendors, LA based craft beer & wine gardens, iced coffee lounge, ice cream social, live entertainment and stellar giveaways!
LA’s favorite Instagram worthy tasting event is here and it’s all going down at the Coliseum this Saturday, June 10, 2017. We’re back downtown with more world class chefs, award-winning restaurants, out of town headliners, your favorite trucks, street stands, carts and more. This year’s 8th Annual Summer Tasting continues its reign as one of the city’s staple events with guests being treated to a curated selection of signature eats from over a hundred (yes, one hundred!) food vendors, not to mention multiple craft beer gardens and craft cocktail bars, a brand new Nuevo Gastropub featuring some of Mexico’s top talent and brewers, and the return of fan favorites including premium tequila tasting, iced coffee lounge and ice cream social – all for one ticket price.
This year’s fest runs from 2pm-7pm (VIP doors at 2pm, GA doors at 3:30pm) with a return to the classic tasting format that started it all. To ensure all guests enjoy the event to its fullest, LA Food Fest attendance is capped at just 5,000 all-inclusive (pre-sale only) tickets.
First timers to LA Food Fest, with some launching for the first time ever anywhere, are: Ninja Rice Burger, Skinny Bitch Pizza, Strada Eateria, Casa De Brisa, Pasta Sisters, Soup Bazaar, Rays BBQ, and Breakfast by Salt’s Cure. With Ensaymada Project, Pot, Love Swirls and Fatamorgana Gelato (making their US debut) bringing on the sweets in The Ice Cream Social. Rad Coffee and Copper Cow Coffee among others will be available for caffeine fixes once the well deserved food coma kicks in. Plus, not to mention that the must try chefs in the Nuevo Gastropub will be doing all of their prep and cooking of a whole cow, two goats and two pigs on site!
The Lineup can be found here.
All you can eat, all you can drink $65 GA tickets include sampling from 100+ vendors, access to signature brews and cocktails, entry to our legendary ice cream social, all day iced coffee lounge, live entertainment and sweet beats from local DJs, collectible swag, and photos from the All Star Photo Booth for all attendees. The event is open to all ages with 21+ wristbands available to those looking to enjoy beer, wine, and cocktails. Children under 7 years of age free with an adult. VIP tickets are available for $95 and include an additional hour plus early admission to enjoy the event, VIP entrance, exclusive access to an expansive VIP lounge and other perks that include exclusive bites, a private VIP bar, and more.
Find the LA Food Fest Online
Official Facebook Event Page
Eventbrite Ticket Page
The Grove on Forest – Where Everything is Fresh
384 Forest ave, Laguna Beach
(949) 472 1999
Feel like meeting James Taylor? Then pop into the The Grove on Forest in Laguna Beach because the owner, James is there every day. No, this James Taylor isn’t a famous musician but he is a former sous chef and general manager from Café Zoolu, has worked under renowned Chefs Wolfgang Puck, Mitchell Rosenthal and Carlo Middione, has been the Chef de Cuisine at Arnold Wong’s EOS Restaurant & Wine Bar, and now brings a passion and determination to make “The Grove” an urban coffee shop with something extra. James really cares for and values his customers and will chat with you, remember you and bring his positive energy to boost you. Oh, and this James Taylor does actually play guitar and sing, and performs regularly in the dinning room on weekends.
Since the opening of the Grove in July 2016, business has been steadily increasing. With a lovely European style patio area nestled next to a flower shop, Tibetan store and beauty salon, plus a comfortable 30 seats inside, it’s easy to see why.
James likes to help local artists by displaying their art on his walls on a rotating basis. He’s also installed an “honor” based coffee system where you can pop $2 in a jar and grab your coffee without having to wait in line. There is free wifi and several outlets for laptops/electronics. Plus, James works with the flower shop to build a symbiotic existence – he gives them coffee, they supply the coffee shop with flowers.
Hours are from 7am – 5pm with pastries and coffee drinks are served all day.
Breakfast runs from 8am – 2:30pm. Choose from an assortment of egg dishes, poached, fried, organic and salmon or try a breakfast salad: soft poached eggs, sous-vide truffle scented asparagus tips, avocado, grape tomatoes, and choice of wheat, rye of rustic Levain bread. Other items include gluten free waffles, all-natural granola and a plethora of pastries and bagels.
The Grove makes excellent use of their small kitchen by staggering the hours, so the Panini press comes out for hot lunch sandwiches from 11am – 2:30pm. Try the “Grove Street Ham and Cheese Panini”: applewood smoked ham, prosciutto crudo, Fontina cheese, tomato, micro Dijon greens and red onion on rustic Levain bread with the option to add a soft-poached egg. Or have a cold sandwich, like “lil’ Mama’s Big Ass Sub – smoked ham, prociutto crudo, genoa saleme, lettuce, tomato, red onion, mustard, mayo, hot peppers on ciabatta bread. With everything served fresh every day, you should give it a try.
If you brave the winding roads to Glendale this Valentines Day and seek out Lola’s Peruvian Restaurant, you’ll be richly rewarded with the best secret menu in town. Don’t see the Special Woodfire Marinated Chicken? Order it anyway. You won’t be sorry. Manager Maurizio Vincenzi welcomes you to this 14 year old restaurant in the classic style—quality food, excellent hard-to-find Incan wines served up in a relaxed dining room. Chef Sandra serves up the unique fare of Peru—Asian influences coalesce with signature dishes from South America. Rice is served, but it is fried with tangy soy and calamari. Yucca (cassava) is served but with a rich Huancaina sauce—the best spicy cheese sauce ever made. Whatever you do, don’t miss the specialty Chancho Al Palo—Woodfire Rotisserie Pork served with golden potatoes, white rice and salsa Criolla. It is like you have been whisked away to the land of beach fires and salt water. Have your own hacienda just past Atwater Village as you sip on wines you can only find at this location. Comfort wine is the name of the game with Tabernero wines from the Chincha Valley. Don’t leave without trying the one-and-only Flan de Choclo, a delicious creamy yellow corn flan presented on a corn husk and drizzled with sauce. Be decadent, be daring. Paradise is only the “5 Freeway” away.
Address: 230 N Brand Blvd, Glendale, CA 91203
Thumbtack Private Chef, Graham Gathright, Elevates Your Party Food
If you’re hosting your own Super Bowl watch parties this year, try upgrading your menu to these excellent game day dishes that will leave your guests wanting more, even after the game is over. Thumbtack Private Chef, Graham Gathright, has created three exquisite recipes that would go perfect with any gathering, whether large or small. Graham’s curated menu consists of a Citrus-Garlic Ricotta Cheese Dip; Chocolate-Red Wine Braised Short Rib “Sliders”; and an “Adult” Mac-n-Cheese that will make your mouth water.
Citrus-Garlic Ricotta Cheese Dip
4 garlic cloves, finely minced
Healthy pour olive oil(1 tbl. spoon) + 1/4 cup
15 oz. Ricotta Cheese(Preferably Fresh)
Zest of 1 Tangerine( or small orange)
Bunch of Cilantro, rinsed and spun dried, leaves roughly chopped.
1 small fresh Calabrian chili(or 2 pinch dried chili flakes), minced
- Place oil in pan on medium heat, add garlic. Cook for 4-5 mins. Remove from heat, let cool completely.
- Combine all ingredients in medium sized bowl, folding in gently with spatula. Taste, adjust oil and seasonings.
- Transfer to serving bowl, surround with crostini, crackers or shaved veg(GF) like golden beets, Tokyo turnips or watermelon radish.
- With thumb or back of spoon, make a well in center of mixture, fill with olive oil. Serve.
Chocolate-Red Wine Braised Short Rib “Sliders”
3 tbsp. olive oil
3 lb. boneless short ribs, cut thickly(1 1/2”-2”)
Kosher salt and freshly ground black pepper, to taste
1⁄4 cup unsweetened cocoa powder
5 cloves garlic, smashed
2 stalks celery, chopped
1 large yellow onion, chopped
1 medium carrot, chopped
1⁄4 cup tomato paste
3 cups full-bodied red wine, such as nero d’avola
2 cups beef stock
3 sticks cinnamon
2 bay leaves
2 sprigs sage
2 whole cloves
1 bunch thyme
2 tbsp. unsalted butter
1 cup Crème Fraîche | 1/2 cup horseradish | Kosher salt | 1/2 cup pomegranate seeds | 2 tbls chopped flat leaf parsley | 2 dozen slider rolls
- Heat oven to 325°.
- Heat oil in large heavy bottomed pan(or Dutch oven).
- Season ribs with salt, pepper and chocolate, gently rub ingredients into meat with fingers or back of a spoon.
- Working in batches, sear each side of ribs until browned, 5-6 mins. Remove ribs to plate, pouring off all but a bit(1 tbls.) of oil.
- Add garlic, celery, onion, and carrot to pan; cook until soft, 5-6 mins.
- Add tomato paste, cook 3 minutes. A
- Add wine, reduce by half, 4–6 minutes.
- Add stock, cinnamon, bay leaves, sage, cloves, thyme, a drizzle of pastis, bring to simmer. Add short ribs to pan.
- Cover tightly with foil, bake until beef is tender to a fork, 3½ hours. Transfer ribs to a plate.
- Add vegetable liquid to a food processor, carefully pulse, adding butter, until smooth. Return to pan, add short ribs.
- In small bowl add crème fraîche, horseradish and pinch of salt. Taste, adjust to preference.
- Slice sliders like clams shells, 3/4 through. Using 2 forks, tear 1/2 inch chunk of rib, place on roll. Spoon on horseradish sauce, sprinkle with pomegranate and parsley. Attack!
1 pound uncooked orecchiette pasta
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
5 cups whole milk, warm
1 pound (about 6 cups) grated Gruyere cheese
1/2 cup crumbled goat cheese
1 teaspoon Dijon
1 -2 teaspoons minced fresh thyme
1/4 teaspoon cayenne
4 tablespoons melted butter, salted or unsalted | 1 tsp. finely minced garlic | 1 1/2 cups breadcrumbs | 2 tablespoons finely chopped parsley
- Butter a wide 2 1/2 to 3-quart (3l) baking dish.
- Cook the pasta in a large pot of lightly salted water until tender, and drain well. When cool, spread the pasta in the baking dish.
- Preheat the oven to 350ºF (180ºC.)
- Wipe the pasta pot dry and melt the 5 tablespoons (70g) butter in it over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly. Dribble in some of the
- warm milk, stirring continuously to break up lumps.
- Continue to add the milk, a small amount at a time while stirring, until all the milk is added. Cook the milk until it comes to a low boil, stirring constantly, then cook the mixture for 3
- minutes, until it thickens.
- Remove from heat and stir the grated cheese, mustard, thyme, and cayenne. Pour the mixture over the pasta in the baking dish, gently fold to combine. Using back of spatula,
- level mixture. Stud top evenly with goat cheese.
- Melt butter in medium pan, add garlic, cook until translucent, about 3-5 mins. Turn off heat, add breadcrumbs and parsley, combing all using a spatula. Spread mixture evenly
- over the top using spatula.(Full disclosure: I just use my fingers!)
- Bake the macaroni and cheese for 25 minutes, or until the topping is nicely browned.
- *Adapted from David Leibovitz.
Chef Graham Gathright
Once you have discovered the splendor and bargains of downtown’s Los Angeles and Eighth streets, be sure to stop by the completely charming Sonoratown for a delicious lunch. In what can only be described as tiny, the little kitchen produces big meals consisting of the indigenous taste of the Sonora region of Mexico.
From tacos to chivichanga’s, each meal is delivered handsomely, and the prices are exceptional. Tacos at $2, Caramelo (Mesquite grilled meat with pinto beans, Monterrey jack cheese and handmade flour tortillas, dashed with spicy red salsa and avocado, it is all great to look at and eat.
The local, the previous home to Toto’s, is in the capable hands of Jennifer Feltham and Teodoro Diaz-Rodriguez. Watching Jennifer is a bit like watching ballet as she moves, pours, spins and laughs through each order with grace and what can only be described as sweetness.
A great spot, with a great name (apparently the name of Chinatown in the mid-1800, when immigrants from Northern Mexico came to Los Angeles) and sensational food, Sonoratown is a bright spot in an odd neighborhood.
SONORATOWN 208 E 8th Street Los Angeles, CA 90014 (213) 290-5184