One of our beloved chefs is leaving the kitchen to go back to grad school full time to become a registered dietician. We had a little goodbye dinner at Gjelina to celebrate Anjali’s next adventure.
Brunette power in our kitchen.
Anjali’s dessert menu had some edits from a previous diner, we happen to agree that the strawberry & rhubarb crisp was not warm enough nor was the chocolate crust on the banana cream pie chocolaty enough. Have you ever gone to dinner with chefs? It’s like being in art school and having your work critiqued. Or maybe it’s like shoving a fork in your eye, it’s just what we do.
Another thing chefs do at an inspiring dinner, take pictures of what they ate and share it on social media.
Some highlights of our amazing meal: this Croatian wine (we mob with a wine expert)
Young Garbanzo beans with goat cheese
Caponata crostini with burrata (sadly not pictured are the orange glazed carrots and squash blossom pizza winners.)
And the desserts!! The banana-chocolate bread pudding and butterscotch pot de creme were outstanding.
We sure will miss Anjali but you can keep up with her on The Kitchn and on her own blog Eat Your Greens.
A few weeks ago I had an amazing Saturday brunch at The Tasting Kitchen in Venice, CA.
Broccoli & Burrata Salad and gooey, savory Corn Bread baked in orange ceramic pot.
Fried chicken and waffles so big it’s served on a platter.
A fried oyster omelet with mixed garden greens and charred toast.
The food, drinks, decor, atmosphere and service were spot on. They had me at the mismatched china plates and tea cups but held me all the way through to the last sip and bite. Who wants to go with me to try dinner?
The Tasting Kitchen – 1633 Abbot Kinney Blvd. Venice, CA 90291 tel. 310.392.6644
My sister visited last week and we met our cousin for dinner at Forage in Silver Lake. It was our first time eating there and we were thrilled. Meals are served cafeteria-style meaning you order at the front and take your tray of 1 protein and 2-3 sides to your table.
Everything is locally sourced and they keep a blackboard listing each ingredient’s origin next to the counter. It sounds gimmicky but it isn’t. These people grow the food and Forage cooks it.
I had the fattoush salad with pita chips, cucumbers, cauliflower, radishes, mint and cilantro in a sumac and za’tar lemon dressing. Also, the Arugula and Kale Salad with Feta and Breadcrumbs and the Jidori chicken.
The term Jidori has been popping up on menus lately. I thought it was a brand. My friend Halie thought it was a spice, which made more sense.
The Forage site filled me in:
Jidori, translated from Japanese, means “chicken of the earth.” They’re raised locally on a family farm, and we gently roast them with herbs and garlic.
Which means delicious.
But begs the question, who decides if a chicken merits the Jidori label? Are there Japanese standard-bearers here in the Los Angeles? My research led me to this guy.
If you’re eating off of a tray you must have Mac & Cheese. This one is made with two types of cheddar and Grana Padano, which tastes like Parmesan but less salty and milder overall. An unobtrusive Parm.
Forage offers homemade cobblers and pies, but we couldn’t resist walking across the alley to Pazzo Gelato for Coconut and Macadamia Chip and Chocolate Sorbet. I can still taste the fresh coconut.