In which we highlight the past week in food, either at home or abroad.
"The surroundings are luxurious, but the avant-garde cooking of Michael Voltaggio, who uses his tank of liquid nitrogen with the abandon that a bachelor uses his toaster oven, is anything but sedate: white asparagus lac ... More >>
Orris chef-owner Hideo Yamashiro likes to call the small plates of food that are his favorite way to eat "little munchies." This recipe, for curry-infused shrimp tempura, is a popular item on the short but carefully selected menu. Yamashiro came up with this dish during his travels in his native Jap ... More >>
In yesterday's first part of our interview with Hideo Yamashiro, the chef talked about fusion cuisine and his path from juggling knives at Benihana to pairing cheese and wine at Orris, his 6 year-old restaurant on Sawtelle Boulevard. In the second part of the interview (turn the page) Yamashiro resu ... More >>
Naomi IwamotoYamashiro with a glass of wineHideo Yamashiro, one of the first chefs to blend French and Japanese cuisine in Los Angeles, has been at his Westside bistro, Orris, for almost six years now.
Japanese chefs working their way up the hierarchical ladder is more common than not, wit ... More >>