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Philadelphia

Enjoying Spring with a Kabusecha Sip

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by Alexis Siemons

greenteaOnly a few weeks into spring and I can't stop steeping grassy greens. The bright, vegetal flavors with subtle hints of sweetness are in harmony with the buds on the verge of blossoming.

While I often fill my cup with Gyokuro and Sencha, I decided to go with a green that fell somewhere in-between the two Japanese steeps, a Kabusecha (or Kabuse Sencha, Kabuse-Cha).

Grown in the natural shade for around 14 days, this green tea is shielded by a net (a kabuse) to create a more mellow, vegetal and sweet flavor. The delicate leaves are handpicked in early spring (similar to the Gyokuro process), but then are steamed (like that of a Sencha).

Each sip is slightly rich and fragrant with subtle vegetal and sweet flavors.

Capogiro

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by Laura Johnson

gelatofruit.jpg Just recently my mother asked me to pick up some vanilla ice cream she wanted to serve with a pie she had made. I came home with a gallon of 'Pet' vanilla ice cream. She asked me why, out of all the brands at the grocery store, would I choose 'Pet?' I told her   grocery store ice cream,whether it be Ben and Jerry's, Hagen Daaz or Pet all tasted the same to me and that Pet was the cheapest. 

When I was growing up, my mother would make homemade ice cream in the summer from the local peaches using a hand-cranked ice cream churn. We would take turns "churning" and adding endless amounts of rock salt for what seemed like hours until it was ready. That is what ice cream is supposed to taste like and if you've never had homemade ice cream, do yourself a favor a buy an ice cream churn. They make electric ones now with no hand crank churning required.

Cheese Steak Phanatic

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by Emily Fox

steaksign.jpg I am from Philadelphia, and when I meet someone who isn’t from Philadelphia they always say “Oh! You are from Philadelphia. You must love cheese steaks,” because this is the only thing people know about Philadelphia.

Cheese steaks are embedded into the national imagination as “Philly food,” or “Philly phood” (mad men dreaming up ad campaigns for local Philadelphia business or sports teams love to replace “f” with “ph” whenever possible). Philadelphians bear this and other burdens patiently, but at a certain point, even the most sanguine lose their cool. How many times have I weathered cheese steak-related questions with the same bottled response, which is: the secret to a great cheese steak is the bread, and the secret to the bread is the water, and the water has to be Philadelphia water because otherwise it doesn’t taste quite right.

Restaurant News

Church and State
Los Angeles
by Jo Stougaard

churchstateescargots.jpgChef Walter Manzke’s smile is infectious. Wait, maybe I shouldn’t say “infectious” since we’re in the middle of the H1N1 Flu scare (I refuse to call it the OTHER name because I love my bacon).

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An Artful Dinner at The Modern in NYC
New York
by David Latt

momatartareWorking on an article for Bespoke Magazine about multi-course upscale dining, I interviewed Chef Gabriel Kreuther at MoMA's The Modern.

We talked on the phone for half an hour during which time he...

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London on Two Slices a Day
London - British Isles
by Ilene Amy Berg

beigel_big.jpgWhat is it with all the Queen’s men? In an earlier piece on great sandwiches in London, I mentioned my British friend Craig, who now lives in LA and told me “there are no great sandwiches in...

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Thelonious Monkfish
Boston
by Kitty Kaufman

monkfish 1As I walk to where I'm meeting a friend in Cambridge at Thelonious Monkfish, I pass three places with sidewalk seating. I must sit outside today. I have café envy. Sadly, no one is sitting outside...

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